| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
Chinese |
Chinese, Pork & ham |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean and fat boneless pork |
| 2 |
ts |
Salt; or to taste |
| 2 |
|
Eggs; beaten |
| 3 |
tb |
Plus |
| 1 |
ts |
Dry cornstarch (corn-flour) |
| 1 |
md |
Green pepper |
| 7 |
oz |
Bamboo shoots |
| 4 |
c |
Vegetable oil for deep-frying |
| 4 |
ts |
Garlic; sliced |
| 2 |
tb |
Scallions; chopped |
| 4 1/2 |
tb |
Sugar |
| 3 |
tb |
Vinegar |
| 2 |
ts |
Soy sauce |
| 2 |
tb |
Tomato ketchup |
| 1 |
c |
Water |
| 1/4 |
ts |
Salt; or to taste |
| 2 |
ts |
Cornstarch (cornflour) dissolved in |
| 2 |
ts |
Water |
INSTRUCTIONS
FOR THE SAUCE
1. Wash the pork and cut into diamond-shaped slices about 1 inch long. Mix
with the salt and let stand for 15 minutes, then mix well with the eggs and
dry cornstarch.
2. Halve vertically, seed and wash the green pepper. Cut the green pepper
and the bamboo shoots into diamond shapes, the same size as the pork. Set
aside.
3. Heat the oil in a wok over medium heat to very hot, about 375. Deep-fry
the pork slices until they turn golden brown and float to the surface. Drop
the bamboo shoots into the oil and remove immediately, along with the pork.
Drain well and set aside.
4. Make the sweet-and-sour sauce in another pot.
5. Pour the oil out of the wok, leaving only enough to cover the bottom,
about 2 tbsp. Heat to very hot, or until the oil surface ripples. Add the
garlic and and stir-fry. Then add the scallions and green pepper and
stir-fry for 1 minute. Add the sweet-and-sour sauce and bring to a boil.
Stir the dissolved cornstarch to blend and add to the wok. Cook, stirring,
until thickened. Add the pork. Stir to coat thoroughly. Remove and serve.
busted by sooz
Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland
<kirkland@gj.net> on Nov 08, 1997
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