This is a fairly simple Sweet and Sour recipe. You can easily substitute beef or chicken, or if you want vegetarian, tofu. Serve with steamed rice and buttered peas for a complete dinner.
Interestingly enough I just watched a chef discuss the limitations of wok cooking on conventional ranges, regardless if they are electric or gas. He said they did not get hot enough for true wok cooking. He suggested using a skillet instead or heating your wok in a 500 degree oven before cooking. I’ll see if I can find a video or link to his show and post it for you. I’ve never had an issue, but then I’m not a professional chef looking for professional results.
Sweet & Sour Pork
- 1 tbsp cornstarch
- ¼ cup packed brown sugar
- ½ tsp ground ginger
- 2 tsp soy sauce
- 2 tbsp red wine vinegar
- drained pineapple juice
Mix cornstarch & brown sugar, add remaining ingredients, blend well, set aside.
- 1 to 1 ½ lbs lean, boneless pork
- 1 egg, beaten
- ½ cup cornstarch
- 5 tbsp olive oil
- 1 medium onion, cut in 1 inch cubes
- 8 oz sliced carrots
- 1 tsp crushed garlic
- 2 tbsp water
- 1 green pepper, cut into 1 inch slices
- 4 oz pineapple chunks, drained (reserve liquid)
- small bowl
- 2 small plates
wok or deep fry pan
Cube pork into 1-inch cubes, dip into beaten egg, dredge lightly in cornstarch.
Heat 3 tbsp oil in wok, add pork, stir-fry over medium-high heat until evenly browned. Remove pork, add enough additional oil to make 2 tbsp, stir fry onion, carrots, garlic, about 1 minute, add water, bell pepper & cover. Reduce heat and cook for 2 minutes, while stirring occasionally. Add sweet & sour sauce. Bring to a boil, stirring constantly, until mixture thickens (about 1 minute). Add pork and simmer 5 minutes, add pineapple & serve over steamed rice.