| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
|
Dinner, Meats, Pork & ham, Tried and t |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless Pork Center Rib; Cut Into 1" Cubes |
| 1 |
|
Egg; Beaten |
| 1/4 |
c |
Cornstarch |
| 1/4 |
c |
All-Purpose Flour |
| 1 1/4 |
c |
Chicken Broth |
|
|
Salad Oil |
| 1 |
lg |
Green Pepper; Diced |
| 1/2 |
c |
Carrot; Chopped |
| 1 |
|
Clove Garlic; Minced |
| 2 |
tb |
Vegetable Oil |
| 1/2 |
c |
Sugar |
| 1/3 |
c |
Red Wine Vinegar |
| 2 |
ts |
Soy Sauce |
| 2 |
tb |
Cornstarch |
|
|
Hot Cooked Rice |
INSTRUCTIONS
Trim excess fat from pork. Combine egg, 1/4 cup cornstarch, flour, 1/4 cup
chicken broth, and 1/2 teaspoon salt; beat smooth. Pour salad oil into
electric skillet to depth of 1 inch; heat to 375. Dip pork in batter; fry
in hot oil for 5 to 6 minutes, or till golden. Drain and keep warm. In a
skillet, cook green pepper, carrot, and garlic in 2 tablespoons oil till
tender. Stir in 1 cup broth, sugar, vinegar, and soy sauce. Bring to
boiling; boil rapidly 1 minute. Blend 1/4 cup cold water into cornstarch;
stir into skillet. Cook and stir till thickened and bubbly. Stir in pork.
Serve with rice.
Recipe by: Better Homes and Garden
Posted to TNT Recipes Digest by "Linda G." <lindag@brunnet.net> on Mar 4,
1998
A Message from our Provider:
“God makes it, we mess it”