Ingredients: |
Ingredients: 1 lb lean pork, cut into 3/4 inch cubes
1 tbsp dark soy sauce
1tbsp dry sherry or shao hsing wine
1 cub plus 2 tbsp cornstarch
4 dried black mushrooms
1/2 cup onion, cut into 1 inch cubes
2 tbsp sliced carrot
1/2 cut thinkly sliced bamboo shoots
1/3 cup picked scallions, each cut in half (optional)
4 cloves garlic, peeled, crushed and left whole
4 thin slices fresh ginger, pelled
1 1/4 cups water
1/2 cup sugar
1/3 cup red wine vinegar
1 tbsp light soy sauce
Peanut oil
12 drops red food coloring
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Directions: |
Directions:1. Using the back of a knife, pound each piece of pork lightly, then place in a mixing bow and add the dark soy sauce and the wine. Mix with your fingers.
2. Place 1 cup of the cornstarch on a large sheet of waxed paper and dredge the pork, one piece at a time in the cornstarch. Discard the leftover cornstarch.
3. Place the mushrooms in a mixing bowl and add hot water to cover. Let stand 15 minutes or so until softened.
4. In a mixing bowl combine the pepper cubes, carrot, onion, bamboo shoots, pineapple, scallions, garlic and ginger.
5. Drain the mushrooms and squeeze the extract the moisture. Cut off the stems and slice the mushrooms into thin pieces. Add them to the vegetables and set aside.
6. Heat oil for deep frying, to the boiling point in a wok or deep fryer and cook a few pieces at a time. Cook 5-8 minutes, until golden brown and crisp. Remove and drain on paper towels.
7. Pour off all but 1-2 tbsp of oil and add the vegetable mixture. Cook, stirring 4-5 minutes.
8. Meanwhile, in a saucepan combine 1 cup of water, the sugar, vinegar, and light soy. Bring to a boil and stir until the sugar is dissolved.
9. Blend the remaining 2 tbsp cornstarch with the remaining 1/4 cup of water and stir into the simmering sweet and sour sauce. Stir in the food coloring, then stir in two tbsp of oil to "glaze" the sauce. Pour the sauce over the vegetables and bring to a boil.
10. Transfer the pork to a serving dish. While it is customary to pour the vegetables and sauce over the pork, I prefer (as to the authors) to serve them separately so guests may serve themselves. |
This recipe for Sweet and Sour Pork is from