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Sweet And Sour Pork With Cucumber

creative.chef's picture
Ingredients
  Soy sauce 1⁄4 Cup (4 tbs)
  Dry sherry 1 1⁄2 Tablespoon
  Sugar 2 Teaspoon
  Egg yolk 1
  Boneless lean pork 2 Pound, cut into 1-inch pieces
  Cornstarch 10 Tablespoon, divided
  Vegetable oil 3 1⁄6 Cup (50.67 tbs), divided (3 Cups Plus 3 Tablespoons)
  Canned pineapple chunks in syrup 20 Ounce (1 Can)
  White distilled vinegar 1⁄4 Cup (4 tbs)
  Tomato sauce 3 Tablespoon
  Water 1 Cup (16 tbs)
  Yellow onion 1 Large, thinly sliced
  Green onions 8 , diagonally cut into 1-inch pieces
  Bell pepper 1 , chopped (Red Or Green)
  Mushrooms 4 Ounce, cut into quarters
  Celery stalks 2 , diagonally cut into 1/2-inch slices
  Cucumber 1 Medium, seeded and cut into 1/4 inch wide
Directions

For marinade, combine soy sauce, sherry, sugar and egg yolk in large bowl.
Add pork; mix to coat well.
Cover and refrigerate 1 hour, stirring occasionally.
Drain pork, reserving marinade.
Place 8 tablespoons of the cornstarch into large bowl.
Add pork pieces; toss to coat well.
Heat 3 cups of the oil in wok or large skillet over high heat to 375°F Add 1/2 of pork pieces until brown, about 5 minutes.
Drain on paper towels.
Repeat with remaining pork.
Drain pineapple, reserving syrup.
Combine the syrup, reserved soy sauce marinade, vinegar and tomato sauce in small bowl.
Blend remaining 2 tablespoons cornstarch and the water in another small bowl.
Heat remaining 3 tablespoons oil in wok over high heat.
Add all vegetables and stir-fry 3 minutes.
Add pineapple syrup mixture and cornstarch mixture; cook and stir until sauce boils and thickens.
Add pork and pineapple; stir-fry until heated through.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Pork

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