| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Eggs |
Chinese |
Chinese, Poultry, Fish & seaf, Pork & ham |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork (butt or loin is best)or |
| 1 |
lb |
Boneless chicken breast or |
| 1 |
lb |
Shelled shrimp; (see special shrimp marinade) -a— |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Soy sauce |
| 1 |
tb |
Corn starch* |
| 1 |
tb |
Cold water |
| 1 |
|
Egg yolk |
| 1 |
|
Green pepper |
| 2 |
|
Carrots |
| 2 |
|
Onions |
| 1 |
cn |
Chunk pineapple or fresh if you wish |
| 4 |
tb |
Vinegar |
| 4 |
tb |
Catsup |
| 4 |
tb |
Sugar |
| 5 |
tb |
Cold water |
| 5 |
tb |
Pineapple juice |
| 3 |
ts |
Corn starch |
| 1 |
ts |
Salt |
| 1 |
ts |
Toasted sesame oil |
| 1/2 |
c |
Or more corn starch |
| 4 |
c |
Oil |
INSTRUCTIONS
B
C
D
Pound pork or chicken with back of clever to tenderize, then cup it into 1"
cubes. Mix it with A and marinate at least 30 minute, or overnight. Cut
peppers (remove seeds and membranes) into 1" squares. Peel carrot and slice
diagonally into 1/8" thick slices. Peel onion and cut into 1" squares.
Drain pineapple. Set each aside separately. Mix C together in a bowl and
set aside. Heat 4 to 6 cups of oil to deep frying temperature in a deep
skillet or wok. While oil is heating, individually coat each piece of meat,
removing excess marinade, with the 1/2 cup corn starch. When oil is hot,
add meat and cook until golden brown, about 4 minutes. Remove meat from
skillet and drain well. Put 2 Tbsp. of oil in a clean wok and heat it up
good and hot. A carrot and cook 1 minute, then add onions for 2 minutes,
green peppers for 1 minute and pineapple for 1 minute -- 5 minutes total.
Pour in C and cook until thickened. Turn off heat. Add meat and stir well.
Serve immediately.
NOTES: Special Shrimp marinade -- 1 tsp. salt, 1 tsp. Chinese cooking wine,
2 egg white, 4 tsp. corn starch * You can substitute arrowroot for corn
starch for a more authentic dish. Reduce amounts use in recipe by half. I
sometimes make a special variation of this by combining two or three of the
meats into Sweet and Sour Three Delights.
Recipe by: Stuart's Chinese Recipes Page
Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland
<[email protected]> on Nov 09, 1997
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