Sweet And Sour Pork -the Best – Ed’s

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CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains	Chinese	Chinese, Ethnic, Pork, Rices	4	Servings

INGREDIENTS

1	lb	Lean pork cut in
		1/2"bite-sized dice
1	T	Sherry
1	T	Soy sauce
1		Egg, slightly beaten
1	T	Cornstarch
3	T	Flour
		Oil for sauteing
1		Onion, quartered
3		Whole green peppers, seeded
		and cubed
1		Clove garlic, minced
4		Canned pineapple drained &
		quartered
3	T	Oil
1/2		Jar Maraschino cherries
		Cashews to taste
1/3	c	Sugar
4	T	Catsup
1	T	Sherry
2	T	Vinegar
4	T	Soy sauce
1	T	Cornstarch in 1/3 c. cold
		water to thicken

INSTRUCTIONS

Mix the pork cubes with the wine, soy sauce, egg, first cornstarch,
and flour. Heat oil in wok to 370'F, separate the cubes and fry until
well done and crisp on the edges. Remove to oven-proof plate and  place
in oven to keep warm. Saute onions, peppers,and garflic over  HIGH heat
for 2 minutes, mixing well. Add the sauce and bring to  boiling.
Thicken with cornstarch mixture, stirring constantly. Add  the fried
pork, pineapple, Maraschino cherries and cashews. Mix well  and serve
over hot cooked rice with Chow Mein Noodles , if desired.  HOW TO COOK
RICE: Put 1 c. of uncooked rice, 2 c. cold water, and  1/2-1 tsp. salt
in a 2-qt saucepan; cover with a tight-fitting lid.  Bring to a
vigorous boil; then turn heat as low as possible. Continue  cooking for
14 minutes. DO NOT stir or lift the lid during this time.  Turn off the
heat; set rice steam, covered for an additional 10  minutes WITHOUT
PEEKING! Fluff lightly with a fork. Makes 3 cups.  Recipe by: Ed
Griffin   -  stir-fry  Posted to MC-Recipe Digest V1 #843 by Ed Griffin
<egriff@bytethis.com> on Oct 13, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 420 Calories From Fat: 141 Total Fat: 15.9g Cholesterol: 121.3mg Sodium: 914.5mg Potassium: 789.6mg Carbohydrates: 37.2g Fiber: 2.6g Sugar: 23.8g Protein: 30.1g