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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Years ago, I took several Chinese cooking classes. This was one of the recipes I got from the class and it was a family favorite. You can choose a light batter or a heavier batter. I prefer the light batter on shrimp, but the heavier batter on the pork. You can also add/subtract any veggies that you would like. Ingredients:
1/2 lb pork tenderloin or 2 lean pork chops, cut in small cubes |
2 tablespoons sherry wine |
1 teaspoon salt |
1 egg, beaten |
flour |
1 egg, beaten |
1/2 cup flour |
1/2 cup water |
1/4 teaspoon salt |
1 garlic clove, minced |
1 tablespoon oil |
1 cup vegetables, see below |
1/2 cup sugar (or use less) or 1/2 cup honey (or use less) |
1/2 cup white vinegar |
3/4 cup chicken stock |
2 tablespoons soy sauce |
1 1/2 tablespoons cornstarch |
1/4 cup water |
oil, for deep-frying |
carrot, diced |
onion, wedges |
bamboo shoot |
green bell pepper, diced |
pineapple chunk |
celery, diced |
mushroom, whole (halved if larger) |
baby corn |
Directions:
1. Marinate pork in sherry and salt for 15 to 30 minutes.
2. Remove pork from the marinade.
3. If using coating #1:.
4. dip the pork in the egg, then the flour.
5. If using coating #2:.
6. dip the pork into the batter.
7. Deep-fry until golden brown; drain.
8. Heat 1 tablespoon oil in wok.
9. Brown garlic.
10. Add vegetables and stir-fry 2-3 minutes (depending upon which vegetables you chose).
11. Add honey (or sugar), vinegar, stock and soy sauce.
12. Bring to a boil.
13. Combine cornstarch with water; add to sauce, stirring until thickened.
14. Add pork and cook just enough to heat through.
15. Serves 2 as a main course, or up to 6 as a side dish.
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