Jean's sweet and sour pork

4 servings

Ingredients

Quantity Ingredient
¾ pounds Lean boneless pork
1 tablespoon Rice wine or dry sherry
1 tablespoon Light soy sauce
½ teaspoon Salt
1 small Green bell pepper
1 small Red bell pepper
1 Carrot
2 Scallions
1 Egg -- beaten
2 tablespoons Cornstarch
2 cups Oil -- preferably peanut
3 ounces Canned lychees, drained --
OR fresh orange in segments
⅔ cup Chicken stock
1 tablespoon Light soy sauce
½ teaspoon Salt
1½ tablespoon Chinese white rice vinegar
Or cider vinegar
1 tablespoon Sugar
1 tablespoon Tomato paste
1 teaspoon Cornstarch
1 teaspoon Water

Directions

SAUCE

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 andcut the carrot and scallions into 1-inch chunks. Bring a pot of water to a bo 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.

JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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