Sweet And Sour Pork With Shiitake
|Boneless pork chops||1 Pound, partially frozen (4 Pieces)|
|Onion||1 Large, peeled|
|Shiitake mushrooms||3 Ounce (Fresh)|
|Carrot||1 Large, scraped|
|Frozen pea pods||10 Ounce (1 Package)|
|Vegetable oil||2 Tablespoon|
|Sesame oil||1 Teaspoon|
|Chicken broth||1 Cup (16 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Rice vinegar||3 Tablespoon|
|Brown sugar||3 Tablespoon|
|Pineapple chunks||1 1⁄2 Cup (24 tbs) (Fresh / Canned)|
Prepare the vegetables: Slice the onion.
Sliver the mushrooms, discarding the stems.
Cut the carrot into thin flowers or slices.
(To make flowers, cut away 5 very thin strips down the length of the carrot and then slice across into coins.
The cutaway strips will define petals.) Put the frozen pea pods in a strainer and rinse them in cold water until they separate.
Trim the pork and slice it thin.
In a wok or 12-inch skillet, heat 1 tablespoon of vegetable oil over high heat and quickly fry the pork, stirring constantly.
When it's cooked through, remove the pork with a slotted spoon.
Add another tablespoon of vegetable oil and 1 teaspoon of sesame oil; fry the onion, carrot, and mushrooms together, until the onions are tender-crisp.
The carrots will still be crunchy.
Remove these vegetables.