Sweet-n-Sour Pork
6 servings
3/4 cup cornstarch
1/3 cup white vinegar
1/3 cup sugar
2 tablespoons catsup
1-1/2 tablespoons soy sauce
1/8 teaspoon cayenne
1 egg, beaten
6 boneless pork chops, trimmed and cut into 1-inch chunks
1 large onion, cut into thin wedges
1 large gree pepper, seeded and cut into 1-inch squares
2 garlic cloves, minced
1 large tomato, cut into wedges
2 cups canned pineapple chunks, drained
1 cup water
In a medium-sized bowl, combine 1/4 cup cornstarch and the vinegar. Stir in 1 cup water, sugar, catsup, soy sauce and cayenne; set aside. In small bowl, beat egg. In separate bowl, place remaining cornstarch. Dip pork chunks in egg; then dip into cornstarch. Over medium-high heat, heat vegetable oil in large skillet. Add meat to hot oil and saute until golden brown on the outside and no longer pink inside (stirring contantly); remove meat from pat using a slotted spoon. Add onion, green pepper, garlic and 2 tablespoons water to pan; saute for 1 minute. Stir sweet-n-sour sauce into pan with vegetables. Cook stirring constantly until sauce boils and thickens. Remove from heat. Add tomato and pineapple.
In my opinion: This recipe is very easy to make and looks and smells wonderful. Hal had a bowlful for his lunch and really enjoyed it. I did cheat a bit when making it. We were making a double batch and it was taking forever to dip each piece of pork so I poured the egg into the bowl of cubed pork and tossed it well. Then I added the cornstarch and tossed the pork until it was all well coated.
This recipe from "Frozen Assets Lite & Easy" by Deborah Taylor-Hough.
3/4 cup cornstarch
1/3 cup white vinegar
1/3 cup sugar
2 tablespoons catsup
1-1/2 tablespoons soy sauce
1/8 teaspoon cayenne
1 egg, beaten
6 boneless pork chops, trimmed and cut into 1-inch chunks
1 large onion, cut into thin wedges
1 large gree pepper, seeded and cut into 1-inch squares
2 garlic cloves, minced
1 large tomato, cut into wedges
2 cups canned pineapple chunks, drained
1 cup water
In a medium-sized bowl, combine 1/4 cup cornstarch and the vinegar. Stir in 1 cup water, sugar, catsup, soy sauce and cayenne; set aside. In small bowl, beat egg. In separate bowl, place remaining cornstarch. Dip pork chunks in egg; then dip into cornstarch. Over medium-high heat, heat vegetable oil in large skillet. Add meat to hot oil and saute until golden brown on the outside and no longer pink inside (stirring contantly); remove meat from pat using a slotted spoon. Add onion, green pepper, garlic and 2 tablespoons water to pan; saute for 1 minute. Stir sweet-n-sour sauce into pan with vegetables. Cook stirring constantly until sauce boils and thickens. Remove from heat. Add tomato and pineapple.
In my opinion: This recipe is very easy to make and looks and smells wonderful. Hal had a bowlful for his lunch and really enjoyed it. I did cheat a bit when making it. We were making a double batch and it was taking forever to dip each piece of pork so I poured the egg into the bowl of cubed pork and tossed it well. Then I added the cornstarch and tossed the pork until it was all well coated.
This recipe from "Frozen Assets Lite & Easy" by Deborah Taylor-Hough.
Le dîner est servi . . .
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