| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Meat | 6 | Servings | |
INGREDIENTS
| 1 | ts | Salt |
| 1 | ts | Accent |
| 1 | ts | Sherry |
| 1 | tb | Soy sauce |
| 1 | Clove garlic; minced | |
| 3 | sl | Ginger root |
| 1 | lb | Pork butt or loin; cut in 1 inch pieces |
| 1/2 | c | Cornstarch |
| 1/2 | c | Flour |
| 1/2 | c | Water |
| Oil | ||
| 1 | Egg; beaten | |
| 2 | Carrots; diagonally cut | |
| 1 | sm | Onion; sliced |
| 1 | Bell pepper; cut in strips | |
| 1 | cn | (8-oz) pineapple chunks; drained |
| 3/4 | c | Sugar |
| 1/2 | c | Ketchup |
| 2 | tb | Cornstarch |
| 1/4 | ts | Salt |
| 2 | tb | Red wine vinegar |
| 4 | dr | Red food coloring |
| Cooked rice |
INSTRUCTIONS
Combine first 6 ingredients. Add meat and marinate for several hours. Remove meat from marinade. Combine cornstarch, flour, water, 1 teaspoon oil and egg. Mix well and thoroughly coat pork cubes. Deep fry pork in oil until meat turns white. Drain on paper towels and place in warm oven. In 1 Tablespoon of oil, stir-fry carrots, onion and bell pepper over medium to high heat for 1 minute. Add pineapple and set aside. Mix last 6 ingredients and cook over medium heat until thick, stirring continuously. Add vegetable mixture and pork. Serve over rice. Yield: 6 to 8 servings. BARBARA V. NOLAND MUST BE PREPARED DAY IN ADVANCE From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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