Kebabs With Sweet Sour Sauce
|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|
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.