Stir-Fry (The Best of Everything®) by Adams Media

Author:Adams Media
Language: eng
Format: epub
Tags: stir fry, meals, recipes
Publisher: Adams Media
Published: 2012-12-01T00:00:00+00:00

Sweet and Sour Pork

Deep-frying the pork before stir-frying seals in the flavor and makes it extra crispy. The amount of oil needed will depend on the size and shape of the pan — make sure there is enough oil to cover the pork.

Serves 4 to 6

Ingredients

1⁄2 cup cornstarch, or as needed, divided

4 tablespoons water

1 pound boneless pork

4 cups oil, or as needed

2 cloves garlic, crushed

1 carrot, cut on the diagonal into 1⁄2-inch slices

1 green bell pepper, seeded and cut into bite-sized chunks

Pineapple Sweet and Sour Sauce

1⁄2 cup canned pineapple chunks, drained

Salt to taste

Black pepper to taste

In a small bowl, dissolve 1 tablespoon cornstarch in the water and set aside.

Cut the pork into bite-sized cubes.

Heat oil for deep-frying in a deep-fat fryer or wok to 360°F to 375°F. Dredge the pork in the cornstarch. Deep-fry the pork until it is browned and crispy. Carefully remove the pork from the deep-fat fryer. Drain in a colander or on paper towels.

Heat a wok or skillet on medium-high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until it is aromatic, then add the carrot and green bell pepper. Stir-fry for 2 minutes or until they are tender but still crisp.

Add the sauce and bring to a boil. Add the cornstarch and water mixture to the sauce, stirring to thicken. When the sauce thickens, add the pork and the pineapple into the pan. Stir-fry for 2 more minutes or until all the ingredients are heated through. Taste and adjust seasoning, adding salt and pepper if desired. Serve hot.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.