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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Yummy. Serve over rice. Ingredients:
1 egg, beaten |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/4 cup cornstarch |
1 (13 3/4 ounce) can chicken broth, divided |
1 -1 1/2 lb boneless pork, trimmed of fat and cut into 1/2 to 1 inch cubes |
vegetable oil (for deep frying) |
1 medium green pepper, chopped |
1/2 cup thinly sliced carrot |
1 clove garlic, minced |
3/4 cup sugar |
1/2 cup red wine vinegar |
3 teaspoons soy sauce |
1/4 cup cold water |
3 tablespoons cornstarch |
1 (8 ounce) can pineapple chunks, drained |
2 small tomatoes, cut into wedges |
Directions:
1. Combine egg, flour, salt, 1/4 cup cornstarch, and 1/4 cup chicken broth in a medium mixing bowl; beat until smooth.
2. Dip pork cubes in batter, coating well; deep fry in hot oil (375 degrees) for 5 to 6 minutes.
3. Drain.
4. Heat 2 tablespoons of oil in a wok or large skillet; add green pepper, carrots and garlic.
5. Cook until vegetables are tender but not browned.
6. Stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly 1 minute.
7. Slowly add 1/4 cup water to 3 tablespoons cornstarch, stirring until smooth.
8. Stir cornstarch mixture into vegetable mixture; cook until thickened and bubbly.
9. Add pork, pineapple, and tomato; cook just until well heated.
10. Serve over rice.
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