INGREDIENTS

INSTRUCTIONS

  PREPARATION:
Cut pork into 3/4-inch cubes.  Mix the sherry and 1 tablespoon soy sauce
together, and add to the pork.  With your fingers rub the mixture into
meat.  Still using your fingers, roll the cubes in about 1/2 cup cornstarch
until thoroughly dredged but not too thickly covered.  (The fineness of the
end result of this recipe depends on the meat's being crisp -- never
soggy.)  Cut the carrot on the diagonal into 1/4-inch slices. Cut the green
pepper in half; remove seeds and cut into 1-inch squares. Cut the pineapple
slices into 1/2-inch wedges.  Wash the Chinese mushrooms and soak in warm
water for 30 minutes.  Drain, remove stems. Cut into 1/2-inch strips.
Smash, peel, and mince garlic.  Combine garlic, carrots, green pepper,
pineapple, and mushrooms.  Combine vinegar, 1/2 cup water, black pepper, 1
tablespoon soy sauce, salt, sugar, and chili pepper. In a cup, mix 1
tablespoon cornstarch with 1 tablespoon water.
  COOKING:
Heat oil in deep fry pan to 375-degrees.  Cook pork cubes a few at a time
until very light brown, about 5 minutes.  Stir with a chopstick
occasionally so that the cubes do not touch each other.  Drain on paper
towels, and keep hot in low oven (200-degrees).  Repeat this process,
cooking pork in hot oil until cubes float and are golden brown -- 2 to 3
minutes.  (This double cooking insures that the meat will be crisp.)  Heat
the water-vinegar mixture in small saucepan.  In a medium-sized skillet or
wok, heat 2 tablespoons of oil at high heat.  Add vegetable-pineapple
mixture and stir-fry for 4 minutes.  Add the hot water-vinegar mixture to
the vegetables and stir well.  Add the cornstarch mixture, and cook and
stir until thickened, about 1 minute.  Pour sauce over pork cubes and mix.
SOURCE: ORIENTAL COOKING by Schryver
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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