Sweet And Sour Pork Strips
|Pork fillet||1 Pound, cut into strips (450 Gram)|
|Soy sauce||60 Milliliter (4 Tablespoon)|
|Dry sherry||60 Milliliter (4 Tablespoon)|
|Sesame oil||15 Milliliter (1 Tablespoon)|
|Yellow pepper||1⁄2 Small|
|Red chili||1⁄2 Small|
|Cornflour||2 Teaspoon, dissolved in a little water (Cornstarch)|
|Pineapple rings||2 (To Garnish)|
|Scallions||2 (Spring Onions)|
|Vinegar||30 Milliliter (2 Tablespoon)|
|Tomato ketchup||60 Milliliter (4 Tablespoon)|
|Honey||60 Milliliter (4 Tablespoon)|
|Pineapple juice||120 Milliliter (8 Tablespoon)|
Marinate the pork strips in the soy sauce and sherry for 1 hour. Cut the pepper, chilli (chili) and carrots into julienne strips.
Drain the meat and heat a browning dish to the maximum recommended by the manufacturer. Add the oil and quickly toss the pork strips in the oil. Cover and cook on high for 3 minutes, stirring after 2 minutes. Drain.
Add the vegetables and sauce ingredients, cover and cook on medium for 2 minutes. The vegetables should be crisp. Add the cornflour (cornstarch) and water to the dish and cook on high for 1 minute. Stir well.
Serve with plain boiled rice and garnish with pineapple rings and spring onions (scallions).