CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs |
Chinese |
Meats, Main dish |
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
This is not the traditional Chinese version, but this slightly sweeter dish
is the way you'll find it in this country.
CUT PORK INTO 1-INCH cubes; put into a bowl with the rice wine or sherry,
soy sauce and salt. Marinate for 20 minutes. 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 carrot 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 all the vegetables, but not the lychees or oranges, and 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 lychees or oranges and pork cubes. Mix well, and then turn the
mixture onto a platter. Serve at once.
JEAN ANDERSON
PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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