ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Chinese sweet and sour pork

Misc.

I'm looking for a recipe for sweet and sour pork in which the pork is batter'd and fried crisp, just like authentic Chinese restaurants... no calorie, fat, or cholestoral counting, here, thanks!

MsgID: 0036410
Shared by: Steve in Florida
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Chinese sweet and sour pork
  Steve in Florida
2 Recipe(tried): Sweet and sour pork
  Janine
3 Just made this last night...more
  Nalani AZ
4 Recipe(tried): Sweet and Sour Pork
  Karen in Tucson, AZ
ADVERTISEMENT
Random Recipes
  • Root Beer Rye Bread (Red Star Yeast)
  • ROOT BEER RYE BREAD "Root beer adds flavor and gives the yeast a big push!" 2 pkgs. Red Star Instant Blend Dry Yeast 2 1/4 cups warm root beer (110-115 degrees F) 1...
  • Fat Free Oatmeal Cookies (using egg whites)
  • FAT-FREE OATMEAL COOKIES 1 cup all-purpose flour 1 cup quick-cooking oats (uncooked) 1/2 cup sugar 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tsp ground cinnamon 2 large egg whites 1/3 cup corn syrup 1 t...
  • Florida Fudge Surprise Key Lime Pie
  • FLORIDA FUDGE SURPRISE KEY LIME PIE 1 (9 Inch) Classic Crisco Single Crust Pie Dough (recipe follows) FOR THE FUDGE LAYER: 1/2 cup chocolate fudge topping 2/3 cup chopped pecans ...
  • Authentic Asian Home-Style Rice
  • AUTHENTIC ASIAN HOME-STYLE RICE 2 cups medium grain rice 2 1/2 cups water Place rice in a wire mesh colander; rinse under cold water until water runs clear, about 1 mm. Place rinsed rice and water in a small (approx ...
ADVERTISEMENT
  • Clabber Girl Baking Powder Luncheon Corn Bread (1950's)
  • CLABBER GIRL BAKING POWDER LUNCHEON CORN BREAD 1 cup sifted all-purpose flour 3 teaspoons Clabber Girl Baking Powder 3 tablespoons sugar 1 teaspoon salt 1 cup yellow corn meal 9 slices cooked crisp bacon, finely snipp...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Chinese sweet and sour pork
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!