| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Meats | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Lean boneless pork |
| 1 | tb | Rice wine or dry sherry |
| 1 | tb | Light soy sauce |
| 1/2 | ts | Salt |
| 1 | sm | Green bell pepper |
| 1 | sm | Red bell pepper |
| 1 | Carrot | |
| 2 | Scallions | |
| 1 | Egg; beaten | |
| 2 | tb | Cornstarch |
| 2 | c | Oil, preferably peanut |
| 3 | oz | Canned lychees, drained; OR fresh orange in segments |
| 2/3 | c | Chicken stock |
| 1 | tb | Light soy sauce |
| 1/2 | ts | Salt |
| 1 1/2 | tb | Chinese white rice vinegar or cider vinegar |
| 1 | tb | Sugar |
| 1 | tb | Tomato paste |
| 1 | ts | Cornstarch |
| 1 | ts | Water |
INSTRUCTIONS
SAUCE CUT THE PORK INTO 1-INCH cubes. Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt, and marinate for 20 minutes. Meanwhile, cut the green and red peppers into 1-inch squares. Peel and cut the carrot and scallions into 1-inch chunks. Bring a pot of water to a boil and blanch the carrots in it for 4 minutes; drain and set aside. Mix the egg and cornstarch in a bowl until they are well blended into a batter. Lift the pork cubes out of the marinade, put them into the batter and coat each piece well. Heat the oil in a deep-fat fryer or large wok until it is almost smoking. Remove the pork pieces from the batter with a slotted spoon, and deep-fry them. Drain the deep-fried pork cubes on paper towels. Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan. Bring it to a boil. Add vegetables (not the lychees or oranges.) Stir well. In a small bowl, blend together the cornstarch and water. Stir this mixture into the sauce and bring it back to a boil. Turn the heat down to a simmer. Add the lychees or oranges and pork cubes. Mix well, and then turn the mixture onto a deep platter. Serve at once. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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