SWEET AND SOUR PORK, AS IT SHOULD BE
This ever popular dish from Asia is often spoiled by the thick batter that hides the small piece of meat. This recipe uses little batter, it is cooked with green peppers and bamboo shoots to give a little crunch. Serve with fried rice or noodles, for a real treat.
Provided by Brian Holley
Categories Chinese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix the meat with the salt and vodka set aside for 15 minutes.
- Mix together all of the ingredients for the sauce.
- Drain off the Vodka, to the meat add the beaten egg and the cornstarch, stir well to coat the meat. Now coat the meat with the flour.
- Heat the oil in a wok and fry the meat in batches for 3 minutes. Replace all of the meat, to the oil turn off the heat and allow the meat to sit for 2 minutes.
- Reheat the oil, add the bamboo shoots and the meat cook for 2 minutes; remove from wok and drain.
- Pour off excess oil from wok, leave about 1 tbsp of oil and fry the garlic, green pepper and onion for 2 minutes Add the sauce and stir to make a smooth sauce. Add the meat and bamboo shoots, heat for 1 minute.
- Serve.
Nutrition Facts : Calories 246, Fat 9.2, SaturatedFat 2.7, Cholesterol 101.6, Sodium 1492.3, Carbohydrate 16.1, Fiber 1.6, Sugar 8.9, Protein 20.7
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