Recipe: Stir Fried Sweet and Sour Pork

Stir Fried Sweet and Sour Pork
Rec.food.recipes/Denise Gaunt/1995
Servings 4 to 6.

2 lbs. boneless pork, trimmed of all fat and tissue, cut in 1-inch cubes
1 egg, beaten with small amount of water to thin
1/2 cup corn starch (approximately)
1 medium onion, cut in 1-inch cubes
2 or 3 medium size carrots cut in 1/4 inch slanting slices (pre-cooked in water)
1 clove of garlic (minced)
1 lb. mushrooms, sliced
1/2 lb. peapods (snow peas)
1 can chunk pineapple, drained

Sauce:
1 Tbsp. corn starch
1/3 cup firmly packed brown sugar
1/2 tsp. minced ginger root (or
1/4 tsp. ground ginger)
1 Tbsp. soy sauce
1 Tbsp. dry sherry
1/4 cup wine vinegar
1/4 cup regular strength chicken or beef broth

To make sauce, blend 1 tablespoon corn starch with brown sugar. Stir in ginger, soy sauce, sherry, wine vinegar and broth. Set aside.

Dip meat in egg and roll in corn starch to coat lightly, shake off excess. Set wok on medium heat.

When wok is hot, add 2-3 tablespoon oil; when oil is hot, add half of meat, stir and cook until browned, approximately 7 minutes. Remove and cook other half of meat. Add more oil as needed.

When meat is cooked, scrape and remove browned particles from wok, leaving just oil. Set heat to high. When oil is hot add onion, garlic and mushrooms; when cooked, remove from pan and add pea pods, cook till bright green.

Add sweet and sour sauce and return all ingredients to wok; add carrots and pineapple and stir until sauce thickens, about 1 minute.