| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Chinese | Chinese, Fish & seaf, Pork & ham, Poultry | 1 | Servings |
INGREDIENTS
| 1 | lb | Pork, butt or loin is |
| bestor | ||
| 1 | lb | Boneless chicken breast or |
| 1 | lb | Shelled shrimp, see special |
| shrimp marinade | ||
| a- | ||
| 1/2 | t | Salt |
| 1/2 | t | Soy sauce |
| 1 | T | Corn starch* |
| 1 | T | Cold water |
| 1 | Egg yolk | |
| Green pepper | ||
| Carrots | ||
| Onions | ||
| cn Chunk pineapple or fresh if | ||
| tb Vinegar | ||
| tb Catsup | ||
| tb Sugar | ||
| tb Cold water | ||
| tb Pineapple juice | ||
| ts Corn starch | ||
| ts Salt | ||
| ts Toasted sesame oil | ||
| 1 | c Or more corn starch | |
| c Oil |
INSTRUCTIONS
~----------------------B---------------------------- : -- you wish ~----------------------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 <kirkland@gj.net> on Nov 09, 1997
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 834
Calories From Fat: 186
Total Fat: 20.6g
Cholesterol: 565.7mg
Sodium: 1595.4mg
Potassium: 1184.6mg
Carbohydrates: 8.1g
Fiber: <1g
Sugar: <1g
Protein: 143.5g