Recipe

A A A

• 1 large onion
• 8 shallots
• 1 red pepper
• 4 oz mushrooms
• 1 medium cucumber
• 2 sticks celery
• 3 tbsp oil (i used sesame)
• 15 oz pineapple chunks
• 2 tbsp tomato sauce ( ketchup)
• 1/4 cup white vinegar
• 1 cup water
• 1 stock, cube ( veggie)
• 1 1/2 tbsp cornflour
• 1 1/4 kg lean pork
• 2 tsp sugar
• 3 tbsp soy sauce
• 1 tbsp dry sherry
• 1 egg yolk
• cornflour
• oil, for deep-frying

• 1 IF MAKING PORK:.
• 2 Combine sugar, 11/2 tblsps soy sauce, sherry and egg yolk, stir well. Cut meat into i inch cubes, place into soy sauce mixture, stir until meat is coated. Cover, leave in fridge in hour, stir occasionally.
• 3 Drain meat from marinade, reserve liquid. Toss meat lightly in cornflour. heat oil, cook meat until golden-brown and cooked through, about seven minutes. Do this in several batches so meat browns well, drain well.
• 4 THE VEGGIE PART.
• 5 Peel and slice onion; slice shallots diagonally; slice pepper thickly, (remove seeds); slice mushrooms and celery; cut the cucumber into quarters lengthwise, remove seeds, cut cucumber into slices.
• 6 Heat 3 tblsps oil in large pan or wok, add all the prepared vegetables, saute three minutes. drain pineapple and add syrup to pan with remaining marinade, remaining soy sauce, tomato sauce, vinegar and crumbled stock cube.
• 7 Blend 1 1/2 tblsps cornflour with water, add to pan, stir until sauce boils and thickens. add pineapple pieces, season with salt and pepper. Add pork, if using, stir until combined. Serve over rice or noodles.