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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I got this out of a Southern Living magazine about 20 years ago. I don't make it often because it take some time to make. Ingredients:
1 egg, beaten |
1/4 cup all-purpose flour |
1/4 cup cornstarch |
1/2 teaspoon salt |
1 (15 ounce) can chicken broth, divided |
1 1/2 lbs boneless pork, cut into 1 inch cubes |
1 medium green pepper, chopped |
1/2 cup carrot, thinly sliced |
1/2 cup celery, thinly sliced |
3/4 cup sugar |
1 clove garlic, minced |
3 teaspoons soy sauce |
1/2 cup red wine vinegar |
3 tablespoons cornstarch |
1/4 cup cold water |
8 ounces pineapple chunks, drained |
2 small tomatoes, cut in wedges |
hot cooked rice |
Directions:
1. Combine egg, flour, 1/4 cup cornstarch, and 1/4 cup chicken broth in a medium mixing bowl; beat until smooth.
2. Dip pork cubes into batter; coating well; deep fry in hot oil (375 degrees) for 5-6 minutes.
3. Drain.
4. Heat 2 tablespoons oil in a wok or large skillet; add green pepper, carrots, celery, and garlic.
5. Cook until vegetables are tender but not browned.
6. Stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly one minute.
7. Slowly add 1/4 cup water to 3 tablespooons cornstarch, stirring until smooth.
8. Stir cornstarch mixture into vegetable mixture.
9. Cook until thickened and bubbly.
10. Add pork, pineapple and tomato; cook just until well heated.
11. Serve over rice.
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