Sweet & Sour Pork (tiem Shuen Gee Yok) Recipe
Yield: 1 servingsYield: 1 servings
Recipe by luhu.jp
Ingredients:
1 lb: pork fillet,
1 tablespoon: rice wine,
1 tablespoon: soy sauce,
1/2 cup: cornstarch,
1 small: carrot,
1 large: green pepper,
2 slice: canned pineapple,
4: chinese dried mushrooms,
1 centiliter: garlic,
1/4 cup: white vinegar,
1/2 cup: water,
1/8 teaspoon: black pepper,
1 tablespoon: soy sauce,
1 tablespoon: salt,
5 tablespoon: sugar,
1 teaspoon: dried chili pepper,
1 tablespoon: cornstarch,
1 tablespoon: water,
1: oil for deep frying,
2 tablespoon: oil,
Directions:
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 meats 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
Yield: 1 servings
Source from luhu.jp
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 meats 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
Yield: 1 servings
Source from luhu.jp