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Cantonese Sweet And Sour Pork

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  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.
Add gingerroot.
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.

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Cantonese Sweet And Sour Pork Recipe