Sweet And Sour Chicken, Pork Or Shrimp Cantonese-style

No man knows how bad he is till he has tried very hard to be good. A silly idea is current that good people do not know what temptation means. This is an obvious lie. Only those who try to resist temptation know how strong it is. After all, you find out the strength of the German army by fighting it, not by giving in. A man who gives in to temptation after five minutes simply does not know what it would have been like an hour later. That is why bad people, in one sense, know very little about badness. They have lived a sheltered life by always giving in. We never find out the strength of the evil impulse inside us until we try to fight it.

C.S. Lewis

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