ORIENTAL PORK STIR-FRY

Oriental Pork Stir-Fry image

Provided by Susan Feliciano

Categories Pork

Time 30m

Number Of Ingredients 18

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1 lb boneless pork, cut in 1" cubes
1 beaten egg
1/4 c cornstarch
1/4 c all-purpose flour
1 1/4 c chicken broth, divided
1/2 tsp salt
cooking oil, such as peanut or safflower
1 large bell pepper, diced
1/2 c sliced carrot
1 small jar sliced mushrooms, drained (optional)
1/2 c sliced white onion
1 tsp minced garlic
1/2 c sugar
1/3 c red wine vinegar
1 Tbsp soy sauce
2 Tbsp corn starch
8 oz pineapple chunks, drained (optional)
hot cooked rice

Steps:

1. Trim excess fat from pork. Combine egg, 1/4 cup cornstarch, flour, 1/4 cup chicken broth, and salt, and beat to a smooth batter.
2. Pour oil into electric skillet to a depth of 1 inch; heat to 375°F. Dip pork cubes in batter; fry in hot oil for 5-6 minutes, or till golden. Drain and keep warm.
3. Empty oil from skillet, reserving 2 tablespoons for stir-frying. Cook bell pepper, carrot, mushrooms, onions, and garlic in reserved oil until tender, about 2-3 minutes. Stir in 1 cup of the chicken broth, sugar, vinegar, and soy sauce. Bring to boiling; boil rapidly for 1 minute. Add pineapple chunks if using.
4. Blend 1/4 cup cold water (or reserved pineapple juice) into 2 tablespoons cornstarch; stir into skillet. Cook and stir until thickened and bubbly. Stir in pork. Serve over rice.