INGREDIENTS

INSTRUCTIONS

MARINADE
SAUCE
STIR-FRY
To make marinade:
In a bowl combine the first 6 ingredients and whisk them together.
Cut the pork into 1-inch cubes, and with the flat side of a cleaver or a
meat pounder, lightly pound the cubes to loosen fibers. Add meat to
marinade and toss to coat. Let the meat marinate, covered and chilled, for
1 hour.
To make the sauce:
In a bowl combine the sugar, salt, rice wine vinegar, tomato sauce, light
soy sauce, and Shaosing wine. To a heated wok add the vegetable oil, minced
garlic, and minced ginger.
Stir fry 30 seconds. Add sauce ingredients from bowl and bring to a simmer.
Stir in 1 tablespoon cornstarch dissolved in 2/3 cup canned chicken broth.
Simmer mixture until lightly thickened, then keep it warm.
To make the stir-fry:
In 2 tablespoons vegetable oil, stir fry the sliced onions, sliced green
peppers, and sliced red peppers. Cook them for 2 minutes, or until
softened.
In another wok put a quart of peanut oil and heat it to 365 degrees. In a
shallow bowl mix together 1/3 cup each cornstarch and flour. Dredge meat
pieces in flour mixture. Add meat to wok. Deep fry pork until crunchy
brown, about three minutes. Transfer meat with a slotted spoon to paper
towels to drain.
To the wok with the stirfried vegetables add the pineapple dice, the
pickled shallots, and the sauce. Simmer for one minute, then add the meat.
Simmer until heated through. Add 1 tablespoon sesame oil and serve
immediately.
Yield: 4 servings
Suggested drink: Tsingtao Beer
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4870
Converted by MM_Buster v2.0l.

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