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Sweet and Sour Shrimp (pork)

Tommy.Gershey's picture
There are so many variations of this recipe it took me years to finally settle on this version. With all the elements of true Chinese cuisine this one is a winner. With all the vegetables sweet and the addition of pineapple and complex flavorings this recipe has to be one of my best.
  Peanut oil/Vegetable oil 2 Tablespoon
  Chopped garlic 1 Teaspoon
  Sweet onion 1⁄4 Large, cut into ¼ wide pieces
  Yellow sweet pepper 1⁄3
  Sweet red pepper 1⁄3
  Orange sweet pepper 1⁄3
  Sweet baby carrots 4 Small, sliced
  Canned pineapple rings 2 (From 4 Ounce Pineapple Rings Can)
  Salt 1 Teaspoon
  White pepper 1⁄4 Teaspoon
  Sugar 1 1⁄2 Tablespoon
  White vinegar 1 Tablespoon
  Soy sauce 1 Teaspoon
  Canned pineapple juice 1⁄3 Cup (5.33 tbs) (From 4 Ounce Pineapple Rings Can)
  Orange juice 2 Tablespoon
  Chicken stock 1⁄2 Cup (8 tbs)
  Red food coloring 3 Drop
  Cornstarch 1 1⁄2 Tablespoon (Dissolved In 2 Tablespoons Water)

Have all your seasonings and liquid ingredients pre-measured and in small bowls at the ready. Next prepare the vegetables. I try to cut each element of this dish into different shapes. I cut 1/3 of the onion off, remove the unwanted skin, and slice it into ¼ strips. I cut the three different peppers into squares, triangles, and rectangles. First cut the curly top off each one, then slice the pieces into 1”wide slices, then cut the shape. Not all pieces can be cut exactly, so what. Try to cut all the pieces approximately 1” square so they cook uniformly. I use a potato peeler the slice the baby carrots into paper thin slices the full length of the carrot. Finally I cut the pineapple rings like pie slices about 1” pieces. This dish has many elements, there are so many that preparation time is quite long. Having everything ready ahead of time is key to the success of this dish.
Heat the wok to smoking. Add the oil around the perimeter so it drizzles down to the center. Immediately add the garlic and onions, give a quick stir, next add all the peppers. Stir everything until it all shines with the hot oil. Add the pineapple and stir. Continue to stir fry until you see steam coming from around the wok. Now add all the liquids and dry seasonings EXCEPT the cornstarch mixture. Wait until the liquid comes to a full boil, stirring occasionally. Add the shrimp (or pork) tempura pieces and stir the hot liquid over them. Heat one more minute or so and bring the liquid back to a boil. Give the cornstarch mix a quick stir to recombine and add to the boil. Stir everything until the sauce thickens. Serve immediately over white rice.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Stir Fried
Preparation Time: 
40 Minutes
Cook Time: 
15 Minutes
Ready In: 
55 Minutes
A true Chinese chef incorporates all the parameters of the art of cooking. Color, texture, taste, and aroma. Sweet and sour are the ying and yang of Chinese thinking and cooking. Balancing all these things in a dish is the ultimate goal of a real chef. I have aspired to this for over 30 years. This recipe is on of my best efforts.
Sweet and Pungent

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Sweet And Sour Shrimp (pork) Recipe, Sweet And Pungent