Gingered Sweet And Sour Pork
|Shao hsing wine/Dry sherry||1 Tablespoon|
|Minced fresh ginger||1 Teaspoon|
|Boneless lean pork||3⁄4 Pound, cut. into 3/4-inch cubes|
|White distilled vinegar||1⁄3 Cup (5.33 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Ketchup||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Teaspoon|
|Chili oil||1 Teaspoon|
|Egg||1 , lightly beaten|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Canned lychee||11 Ounce (1 Can)|
|Green bell pepper||1 Small (Seeded And Cut Into 1-Inch Squares)|
|Pineapple chunks||3⁄4 Cup (12 tbs)|
Preparation Combine marinade ingredients in a medium bowl.
Add pork and stir to coat.
Set aside for 30 minutes.
Combine sauce ingredients in a small saucepan and set aside.
Place egg and cornstarch in separate bowls.
Dip pork in egg, then roll in cornstarch, shaking off excess.
Cooking Set wok in a ring stand and add oil to a depth of about 2 inches.
Over high heat, bring oil to 360°F.
Add pork, a few pieces at a time, and cook, turning occasionally, for about 3 minutes or until golden brown.
Lift out and drain on paper towels.
Keep warm in a 200°F oven while cooking remaining pork.
Meanwhile, cook sauce over medium-high heat, stirring, until sauce boils and thickens.
Stir in lychee, bell pepper, and pineapple.
Reduce heat to low and cook for 1 minute.
Arrange pork on a serving platter.
Pour sauce over pork.