| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Trimmed pork tenderloin |
| 2/3 |
c |
Dark corn syrup |
| 1/2 |
c |
White vinegar |
| 3 |
tb |
Sugar |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Soy sauce |
| 1 |
c |
Sherry |
| 1/4 |
c |
Water |
| 1/4 |
c |
Oil |
| 1 |
c |
Thin onion wedges |
| 1/2 |
c |
Thin green pepper strips |
| 8 |
|
Maraschino cherries; halved |
INSTRUCTIONS
Place pork tenderloin in freezer for 1 hour to make slicing easier. Cut
meat into thin strips crosswise, about 3-inches long. Combine corn syrup,
vinegar, sugar, cornstarch, sherry, water & soy sauce. Blend thoroughly.
Add oil to pan & heat 2 minutes. Add pork strips to oil, 1/3 at a time;
stir fry 1 minute after each addition, then push to side of pan; stir fry
all meat together additional 5 minutes & push up sides of pan. Add onions,
green pepper & cherries; stir fry about 2 minutes & push toward sides of
pan. Add sauce ingredients to center of pan; bring to a boil & continue
boiling until thickened. Stir sauce through all ingredients. Makes 4
servings.
MRS JIM (SACHIKO) MC SHEA
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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