Japanese Sweet Sour Pork
|All purpose flour||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|Boneless pork||1 Pound, cut into 3/4-inch pieces|
|Carrots||2 , cut into julienne strips|
|Green pepper||1 , cut into 3/4-inch squares|
|Onion||1 Small, cut into wedges|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||2 Tablespoon|
|Chicken broth||1 Cup (16 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Dry sherry/Sake||2 Tablespoon|
|Canned water chestnuts||8 Ounce, drained and sliced (1 Can)|
|Hot cooked rice||1 Cup (16 tbs)|
In bowl stir together the flour, water, and 1 tablespoon soy sauce till smooth.
Beat egg white till stiff peaks form.
Fold in beaten egg white.
Dip pork pieces into flour mixture to coat.
Fry, a few at a time, in deep hot fat (375°) about 5 minutes or till golden.
Drain on paper toweling.
For sauce, in wok or skillet stir-fry carrots, pepper, onion, and garlic in 2 tablespoons cooking oil for 3 to 5 minutes or till crisp-tender.
Stir in broth, vinegar, sugar, catsup, and 1 tablespoon soy sauce.
Bring to boiling.
Stir together cornstarch and sherry or sake; stir into vegetable mixture.
Cook and stir till thickened and bubbly.
Stir in water chestnuts and fried pork; heat through and serve at once.
Serve with rice.