| hawaiian Pork sweet And Sour Sauce
1/2 Cup Cider Vinegar
1/2 Cup Firmly Packed Brown Sugar
1/2 Cup Catsup
1/4 Cup Unsweetened Pineapple Juice
1/4 Cup Cornstarch
2 Tablespoons Soy Sauce stir All Ingredients Together. Set Aside. pork And Vegetables
2 Pounds Lean Boneless Pork (such As Shoulder
Or Butt), Trimmed Of Excess Fat And Cut
Into 3/4-inch Cubes
1 Egg, Beaten
1/2 Cup Cornstarch
6 Tablespoons Vegetable Oil
1 Small Green Bell Pepper, Cut Into 1-inch Squares
1 Small Red Bell Pepper, Cut Into 1-inch Squares
1 Small Onion, Cut Into Wedges, Layers Separated
1/4 Pound Chinese Pea Pods (snow Or Sugar Peas) Or
1 Package Frozen Chinese Pea Pods, Thawed And Drained dip Pork Cubes In Beaten Egg; Drain Briefly And Roll In Cornstarch To Coat Lightly; Shake Off Excess. Place A Wok Over High Heat. When Wok Is Hot, Add 2 Tablespoons Of The Oil. When Oil Is Hot, Add Half The Pork; Stir Fry Until Evenly Browned (5 To 7 Minutes). lift Pork From Wok And Set Aside. Repeat To Brown Remaining Meat, Adding More Oil As Needed. Add Remaining Oil (about 2 Tablespoons) To Wok. Add Bell Peppers And Onion; Stir Fry Until Vegetables Are Tender-crisp To Bite (about 2 Minutes). add Pea Pods; Then Stir Sauce And Add. Stir Until Sauce Boils And Thickens; Return Pork To Wok And Stir Until Heated Through. makes 6 To 8 Servings. |
