Cantonese Sweet And Sour Pork
|Lean pork||1 1⁄2 Pound, cut into 1-inch cubes|
|Soy sauce||3 Tablespoon|
|Dry white wine||3 Tablespoon|
|Carrots||2 , cut into thin strips|
|Sweet red pepper||1 , seeds removed, cut into thin rings|
|Olive oil||4 Tablespoon|
|Ginger root||1 Small, minced|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄4 Pound, sliced|
|Beef broth||1⁄2 Cup (8 tbs)|
|Chinese sweet and sour sauce||1 Cup (16 tbs)|
|Boiled rice||1 Cup (16 tbs)|
Place pork, in shallow dish.
Combine soy sauce and wine; pour over pork.
Turn to coat all sides.
Marinate about 20 to 30 minutes; stir frequently.
Cut carrots; set aside.
Cut pepper into rings; set aside.
Heat 2 tablespoons oil in wok or skillet.
Place pork in wok; stir-fry about 5 minutes.
Remove pork; set aside.
Add remaining oil to wok.
Add carrots, pepper, onions, and mushrooms; stir-fry about 5 minutes or until carrots and pepper are tender but still on crisp side.
Add pork; stir-fry 5 minutes.
Add broth; mix well.
Stir in Sweet and Sour Sauce; bring to boil.
Reduce heat to low; cover wok.
Cook 2 minutes.