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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From my collection of handwritten recipes. Ingredients:
2 lbs pork butt, well trimmed, cut in one inch cubes (shoulder) |
1 egg |
2 tablespoons cornstarch |
1 teaspoon salt |
1/4 teaspoon pepper |
2 cups oil |
1 slice ginger |
1/4 cup green bell pepper, diced |
1/4 cup red bell pepper, diced |
2 tablespoons soy sauce |
1/4 cup sugar |
1/4 cup cider vinegar |
1 tablespoon ketchup |
Directions:
1. In a bowl, combine pork with egg, 1 Tblsp. cornstarch, salt and pepper. Toss to coat evenly. In a wok, heat oil to 350*. Add pork cubes and cook until crisp and golden, about 7 minutes. Remove with a slotted spoon and drain on paper towels. Pour off and discard all but 1 1/2 Tblsp. oil from wok. Return wok to high heat. Add ginger and stir fry until aromatic, about 2 seconds; discard. Add green and red bell peppers and stir fry 1 minute to wilt. In a small bowl, combine soy sauce, sugar, vinegar, ketchup, remaining 1 Tblsp. cornstarch, and 1/3 cup cold water. Add to wok. Bring to a boil and cook, stirring, until sauce thickens, about 2 minutes. Return pork to wok and heat through, about 1 minute. Mound on serving platter and serve.
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