Sweet and sour pork #3
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Trimmed pork tenderloin |
| ⅔ | cup | Dark corn syrup |
| ½ | cup | White vinegar |
| 3 | tablespoons | Sugar |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Soy sauce |
| 1 | cup | Sherry |
| ¼ | cup | Water |
| ¼ | cup | Oil |
| 1 | cup | Thin onion wedges |
| ½ | cup | Thin green pepper strips |
| 8 | Maraschino cherries; halved | |
Directions
Place pork tenderloin in freezer for 1 hour to make slicing easier. Cut meat into thin strips crosswise, about 3-inches long. Combine corn syrup, vinegar, sugar, cornstarch, sherry, water & soy sauce. Blend thoroughly.
Add oil to pan & heat 2 minutes. Add pork strips to oil, ⅓ at a time; stir fry 1 minute after each addition, then push to side of pan; stir fry all meat together additional 5 minutes & push up sides of pan. Add onions, green pepper & cherries; stir fry about 2 minutes & push toward sides of pan. Add sauce ingredients to center of pan; bring to a boil & continue boiling until thickened. Stir sauce through all ingredients. Makes 4 servings.
MRS JIM (SACHIKO) MC SHEA
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .
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