Sweet & sour pork (tiem shuen gee yok)
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Sweet & sour pork (tiem shuen gee yok)
  Sweet    Pork    Chinese    Vegetables  
Last updated 6/12/2012 1:25:44 AM. Recipe ID 59819. Report a problem with this recipe.
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      Title: Sweet & sour pork (tiem shuen gee yok)
 Categories: Chinese, Pork, Fruits, Vegetables
      Yield: 1 Servings
 
      1 lb Pork fillet
      1 tb Rice Wine
      1 tb Soy sauce
    1/2 c  Cornstarch
      1 sm Carrot
      1 lg Green pepper
      2 sl Canned pineapple
      4    Chinese dried mushrooms
      1 cl Garlic
    1/4 c  White vinegar
    1/2 c  Water
    1/8 ts Black pepper
      1 tb Soy sauce
      1 tb Salt
      5 tb Sugar
      1 ts Dried chili pepper
      1 tb Cornstarch
      1 tb Water
           Oil for deep frying
      2 tb Oil
 
  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 meat's 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.
  




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Recipe ID 59819 (Apr 03, 2005)

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