| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Pork |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork; Boned |
| 1/4 |
c |
Cornstarch; For Dredging |
| 1 |
|
Whole Green Bell Pepper |
| 1 |
|
Whole Carrot; Large |
| 1 |
tb |
Soy Sauce; Dark |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Vinegar; White Rice Vinegar |
| 3/4 |
c |
Water |
|
|
Oil For Deep Frying |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Minced Garlic |
| 1/2 |
c |
Pineapple Chunks |
| 2 |
ts |
Cornstarch Mixed With 2 Tbsp Water |
INSTRUCTIONS
1. Cut the pork into 1" cubes. Dredge the cubes in cornstarch. 2. Cut the
pepper into 1" squares. Slice the carrot diagonally into 1/4" thick pieces.
3. In a bowl combine the soy sauce, sugar, vinegar, and water.
Cooking: 1. Deep fry the pork cubes in very hot oil (375 degrees) until the
cubes float. Drain the cubes well and place on a serving dish. 2. Heat a
wok or skillet over high heat until a drop of water Immediately sizzles
into steam. 3. Add 2 tablespoons of the oil, the salt, and garlic. 4. Stir
the garlic until it has become pungent. 5. Add the pepper, pineapple, and
carrot. Stir for 2 minutes or until the color of the pepper and carrot has
intensified but not yet reached its peak. 6. Add the soy sauce mixture and
stir until boiling. 7. Immediately add the cornstarch mixture and stir
until the sauce has thickened. 8. Pour the sauce over the pork and serve
immediately.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 243 by "Diane Geary"
<diane@keyway.net> on Nov 11, 1997
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