| 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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