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Sweet and Sour Pork
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Sweet and Sour Pork
Ingredients:
¼ cup soy sauce
1½ tablespoon dry sherry
2 teaspoons sugar
1 egg yolk
2 pounds boneless lean pork, cut into 1-inch pieces
10 tablespoons cornstarch, divided
3 cups plus 3 tablespoons vegetable oil, divided
1 can (20 ounces) pineapple chunks in syrup
¼ cup distilled white vinegar
3 tablespoons tomato sauce
1 cup water
1 large yellow onion, thinly sliced
8 green onions, diagonally cut into 1-inch pieces
1 red or green bell pepper, chopped
4 ounces fresh-mushrooms, cut into quarters
2 stalks celery, diagonally cut into ½-inch slices
1 medium cucumber, seeded and cut into ¼-inch-wide pieces
Procedure:
- For marinade, combine soy sauce, sherry, sugar and egg yolk in large bowl.
- Add pork; mix to coat well.
- Cover and refrigerate 1 hour, stirring occasionally.
- Drain pork, reserving marinade.
- Place 8 tablespoons of the cornstarch into large bowl.
- Add pork pieces; toss to coat well.
- Heat 3 cups of the oil in wok or large skillet over high heat to 375 deg F.
- Add ½ of pork pieces; cook until brown, about 5 minutes.
- Drain on paper towels. Repeat with remaining pork.
- Drain pineapple, reserving syrup.
- Combine the syrup, reserved soy sauce marinade, vinegar and tomato sauce in small bowl.
- Blend remaining 2 tablespoons cornstarch and the water in another small bowl.
- Heat remaining 3 tablespoons oil in wok over high heat.
- Add all vegetables and stir-fry 3 minutes.
- Add pineapple syrup mixture and cornstarch mixture; cook and stir until sauce boils and thickens.
- Add pork and pineapple; stir-fry until heated through.
 
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