| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Chinese, Pork |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Corn starch |
| 1/4 |
c |
Flour |
| 1 |
|
Egg |
| 1/4 |
c |
Water |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Vinegar |
| 1/4 |
c |
Pineapple juice |
| 2 |
dr |
Red food coloring (optional) |
| 1 |
tb |
Corn starch |
| 2 |
tb |
Water |
|
|
Peanut oil for deep frying |
| 1 |
lb |
Lean; tender pork bite size pieces |
|
|
Peanut oil for stir frying |
| 1 |
c |
Pineapple; in bite size pieces |
| 1 |
c |
Green pepper; in bite size pieces |
| 1 |
c |
Red pepper; in bite size pieces |
INSTRUCTIONS
1. Mix corn starch, flour and egg. Add enough water to make smooth batter
(au rouban).
2. Bring sugar, vinegar, pineapple juice and food coloring to a boil.
3. Mix cornstarch with water and add gradually to boiling mixture until
sauce thickens. Cover and reduce heat to warm.
4. Heat oil to 375F. 4. Dip pork in coating and drop into oil. Brown in oil
for 3-4 minutes. If pot is small, fry in two batches so that temperature of
oil does not drop too much on addition of meat, and allow oil to reheat
between batches.
5. When second batch is almost done, put first batch back in to reheat.
6. While meat is deep frying, heat wok. Add peanut oil and peppers, stir
fry for 2 minutes.
7. Add pineapple, stir fry for another 2 minutes.
8. Remove meat from oil, drain on paper towels, and add to wok.
9. Add sauce to wok and stir to coat.
Notes: Makes 6 Cups
Formatted & Busted by RecipeLu <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 226 by RecipeLu
<recipelu@geocities.com> on Nov 09, 1997
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