| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Chinese, Pork & ham |
4 |
Servings |
INGREDIENTS
| 1 |
|
Egg yolk |
| 2 |
ts |
Water |
| 1 |
tb |
All-purpose flour |
| 1 |
tb |
Cornstarch |
| 1 |
lb |
Pork — 1" cubes |
| 2 |
c |
Peanut oil |
| 1 |
|
Garlic clove — minced |
| 2 |
|
Green peppers |
| 1 |
c |
Pineapple chunks in juice |
| 3 |
c |
Glutinous rice |
INSTRUCTIONS
~-- Sauce: --- 3/4 cup water 1 tablespoon cornstarch 1 tablespoon soy sauce
1 tablespoon catsup 4 tablespoons sugar 4 tablespoons wine vinegar
1 dash hot pepper sauce
SAUCE: Blend the water and cornstarch until smooth. Stir in the catsup, soy
sauce, sugar, vinegar and, if desired, a few drops of hot pepper seasoning.
Set aside.
PORK: Beat egg yolk with the water. Blend in 1 tablespoon flour and 1
tablespoon cornstarch until smooth. Add the cubed pork and mix to coat
well. Drain off the excess mixture from the pork cubes. Place the wok over
heat and add oil to 1-1/2 inch depth. Heat to 340 degrees. Use a
thermometer if you can; it is more reliable than a wok with a temperature
gauge. Add the drained meat and cook until golden brown, about 10-13
minutes. Remove with a slotted spoon and keep meat warm. Pour off all the
oil and wipe wok with a paper towel. Return 2 tablespoons of the oil to
wok. Place over medium-high heat. When oil is hot, add the garlic and green
peppers. Stir-fry for about 2 minutes, or until garlic is light brown. Add
the pineapple, the sauce you prepared ahead of time and the pork. Stir this
mixture until it boils and thickens (about 1-1/2 minutes). Serve over
steamy hot rice.
Recipe By : Jo Anne Merrill
From: Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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