Sweet And Sour Pork With Cucumber
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||1 1⁄2 Tablespoon|
|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|
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.