Jean's Sweet And Sour Pork

* Exported from MasterCook *

JEAN'S SWEET AND SOUR PORK

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb Lean boneless pork
1 tb Rice wine or dry sherry
1 tb Light soy sauce
1/2 ts Salt
1 sm Green bell pepper
1 sm Red bell pepper
1 Carrot
2 Scallions
1 Egg -- beaten
2 tb Cornstarch
2 c Oil, preferably peanut
3 oz Canned lychees, drained, OR
1 -fresh orange in segments
-----SAUCE-----
2/3 c Chicken stock
1 tb Light soy sauce
1/2 ts Salt
1 1/2 tb Chinese white rice vinegar
- or cider vinegar
1 tb Sugar
1 tb Tomato paste
1 t Cornstarch
1 t Water

This is not the traditional Chinese version, but this
slightly sweeter dish is the way you'll find it in
this country.

CUT PORK INTO 1-INCH cubes; put into a bowl with the
rice wine or sherry, soy sauce and salt. Marinate for
20 minutes. Cut the green and red peppers into 1-inch
squares. Peel and cut the carrot and scallions into
1-inch chunks. Bring a pot of water to a boil and
blanch the carrot in it for 4 minutes; drain and set
aside. Mix the egg and cornstarch in a bowl until they
are well blended into a batter. Lift the pork cubes
out of the marinade, put them into the batter and coat
each piece well. Heat the oil in a deep-fat fryer or
large wok until it is almost smoking. Remove the pork
pieces from the batter with a slotted spoon, and
deep-fry them. Drain the deep-fried pork cubes on
paper towels. Combine the chicken stock, soy sauce,
salt, vinegar, sugar and tomato paste in a large
saucepan. Bring it to a boil. Add all the vegetables,
but not the lychees or oranges, and stir well. In a
small bowl, blend together the cornstarch and water.
Stir this mixture into the sauce and bring it back to
a boil. Turn the heat down to a simmer. Add lychees or
oranges and pork cubes. Mix well, and then turn the
mixture onto a platter. Serve at once.



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