Sweet And Sour Pork With Chinese Prawns (Shrimp)
|Pork tenderloin||1⁄2 Pound, diced|
|Chicken stock||1 1⁄4 Cup (20 tbs)|
|Soy sauce||2 Teaspoon|
|Tomato paste||1 Teaspoon|
|Carrot||1 , chopped|
|Green pepper||1⁄2 , seeded and sliced|
|Canned bean sprout||9 1⁄2 Ounce|
|Stock||2⁄3 Cup (10.67 tbs)|
|Cauliflower||3 Ounce, cut into florets|
|Chopped cucumber||2 Tablespoon|
|Red pepper||2 , seeded and sliced|
|Shelled shrimp||1⁄2 Cup (8 tbs)|
Melt the margarine in a pan and fry the pork until evenly browned all over.
Add the stock and bouquet garni.
Bring to the boil, cover and simmer for 30 minutes.
Blend the cornflour (cornstarch) with the vinegar, soy sauce, tomato puree (paste) and sugar.
Add to the pan with the carrot and green pepper.
Add salt and pepper to taste, then heat until the sauce thickens.
Continue to cook the pork mixture for 15 to 20 minutes.
In a separate pan, heat the beansprouts and drain.
Place in a serving dish and keep hot.
To make the Chinese prawns (shrimp): blend the cornflour (cornstarch) with the cooled stock and add the soy sauce.
Heat, stirring, until the sauce thickens.
Add the cauliflower, cucumber and red pepper, and then continue to simmer for 10 minutes.
Stir in the prawns (shrimp) and salt and pepper to taste.
Heat through thoroughly and transfer to a warmed serving dish.
Spoon the pork over the beansprouts and serve the two dishes with boiled rice.
Cooking time: 1 hour 20 minutes