Sweet and sour chicken, pork or shrimp cantonese-style

1 Servings

Ingredients

Quantity Ingredient
1 pounds Pork (butt or loin is best)or
1 pounds Boneless chicken breast or
1 pounds Shelled shrimp; (see special shrimp marinade) -a---
½ teaspoon Salt
½ teaspoon Soy sauce
1 tablespoon Corn starch*
1 tablespoon Cold water
1 Egg yolk
1 Green pepper
2 Carrots
2 Onions
1 can Chunk pineapple or fresh if you wish
4 tablespoons Vinegar
4 tablespoons Catsup
4 tablespoons Sugar
5 tablespoons Cold water
5 tablespoons Pineapple juice
3 teaspoons Corn starch
1 teaspoon Salt
1 teaspoon Toasted sesame oil
½ cup Or more corn starch
4 cups Oil

Directions

B

C

D

Pound pork or chicken with back of clever to tenderize, then cup it into 1" cubes. Mix it with A and marinate at least 30 minute, or overnight. Cut peppers (remove seeds and membranes) into 1" squares. Peel carrot and slice diagonally into ⅛" thick slices. Peel onion and cut into 1" squares.

Drain pineapple. Set each aside separately. Mix C together in a bowl and set aside. Heat 4 to 6 cups of oil to deep frying temperature in a deep skillet or wok. While oil is heating, individually coat each piece of meat, removing excess marinade, with the ½ cup corn starch. When oil is hot, add meat and cook until golden brown, about 4 minutes. Remove meat from skillet and drain well. Put 2 Tbsp. of oil in a clean wok and heat it up good and hot. A carrot and cook 1 minute, then add onions for 2 minutes, green peppers for 1 minute and pineapple for 1 minute -- 5 minutes total.

Pour in C and cook until thickened. Turn off heat. Add meat and stir well.

Serve immediately.

NOTES: Special Shrimp marinade -- 1 tsp. salt, 1 tsp. Chinese cooking wine, 2 egg white, 4 tsp. corn starch * You can substitute arrowroot for corn starch for a more authentic dish. Reduce amounts use in recipe by half. I sometimes make a special variation of this by combining two or three of the meats into Sweet and Sour Three Delights.

Recipe by: Stuart's Chinese Recipes Page Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland <kirkland@...> on Nov 09, 1997

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