Recipe: Wok-Fried Sweet and Sour Pork (with peppers and pineapple)

WOK-FRIED SWEET AND SOUR PORK

FOR THE SAUCE:
3/4 cup water
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon catsup
4 tablespoons sugar
4 tablespoons wine vinegar
1 dash hot pepper sauce (optional)
FOR THE PORK:
1 egg yolk
2 teaspoons water
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 pound pork, cut in 1-inch cubes
2 cups peanut oil (for frying)
FOR THE STIR-FRY:
1 garlic clove, minced
2 green peppers
1 cup pineapple chunks in juice
3 cups hot cooked rice (for serving)

TO MAKE THE SAUCE:
Blend the 3/4 cup water and 1 tablespoon cornstarch until smooth. Stir in the catsup, soy sauce, sugar, vinegar and, if desired, a few drops of hot pepper seasoning. Set aside.

TO PREPARE THE PORK:
Beat egg yolk with 2 teaspoons water. Blend in 1 tablespoon flour and 1 tablespoon cornstarch until smooth. Add the cubed pork and mix to coat well. Drain off the excess mixture from the pork cubes.

TO PREPARE THE STIR FRY:
Place the wok over heat and add oil to 1 1/2 inch depth. Heat to 340 degrees F. Use a thermometer if you can; it is more reliable than a wok with a temperature gauge.

Add the drained meat and fry until golden brown, about 10-13 minutes. Remove with a slotted spoon and keep meat warm.

TO PREPARE THE STIR FRY:
Pour off all the oil and wipe wok with a paper towel. Return 2 tablespoons of the oil to wok. Place over medium-high heat. When oil is hot, add the garlic and green peppers. Stir-fry for about 2 minutes, or until garlic is light brown.

Add the pineapple, the sauce you prepared ahead of time and the pork. Stir this mixture until it boils and thickens (about 1 1/2 minutes).

Serve over steamy hot rice.

Makes 4 servings
Source: Jo Anne Merrill