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Kebabs With Sweet Sour Sauce

American.Kitchen's picture
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Garlic 1 Clove (5 gm), smashed and chopped
  Onion 1 Small, thinly sliced
  Carrot 1 Small, thinly sliced
  Pineapple rings 2 , cubed
  Soya sauce 30 Milliliter (2 Tablespoons)
  Wine vinegar 30 Milliliter (2 Tablespoons)
  Sugar 15 Milliliter (1 Tablespoon)
  Catsup 45 Milliliter (3 Tablespoons)
  Chicken stock 250 Milliliter (1 Cup)
  Cornstarch 15 Milliliter (1 Tablespoon)
  Cold water 45 Milliliter (3 Tablespoons)
  Pork tenderloin 1 Pound (500 Grams, In Strips)
  Baby carrots 16 , blanched
  Yellow peppers 1 1⁄2 , diced large
  Salt To Taste
  Pepper To Taste

To prepare sauce, heat oil in frying pan.
When hot, cook garlic, onion and carrot 3 minutes over medium heat.
Stir in pineapple, soya sauce and vinegar; cook 2 minutes.
Add sugar and catsup; mix well.
Pour in chicken stock, season and bring to boil.
Mix cornstarch with water; stir into sauce and cook 2 minutes.
Remove from heat.
Fold pork strips in half and alternate along with baby carrots and pepper pieces on skewers.
Season well and place on ovenproof platter.
Generously brush sweet-sour sauce over skewers; broil 4 to 5 minutes each side 6 in (15 cm) from top element.
Baste frequently.

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