Sweet and Sour Pork
2 1/2 pounds
lean pork chops
1/4 cup soy sauce
1 1/2 tablespoons dry sherry
2 teaspoons granulated sugar
1 egg yolk
10 tablespoons cornstarch
3 cups vegetable oil
1 large yellow onion
1 red or green bell pepper
4 ounces fresh mushrooms
2 stalks celery
1 medium cucumber
3 tablespoons vegetable oil
1 can pineapple chunks in syrup
1/4 cup white vinegar
3 tablespoons tomato sauce
1 cup water
Trim chops, discarding fat and bones. Cut pork into 1-inch pieces. Mix soy
sauce, sherry, sugar and egg yolk in large glass bowl. Mix in pork. Cover and
let stand 1 hour, stirring occasionally.
Drain pork, reserving soy sauce mixture. Coat pork with 8 tablespoons of the
cornstarch. Heat the 3 cups oil in wok over high heat until it reaches 375
degrees F. Cook 1/2 of the pork in oil until brown, about 5 minutes. Drain on
absorbent paper. Cook and drain remaining pork.
Cut yellow onion into thin slices. Cut scallions into thin diagonal slices.
Remove seeds from pepper and chop coarsely. Clean mushrooms and cut into halves
or quarters. Cut celery into 1/2-inch diagonal slices. Cut cucumber lengthwise
into quarters and remove seeds. Cut cucumber into 1/4-inch wide pieces. Heat the
3 tablespoons oil in wok over high heat. Add all the prepared vegetables to oil.
Stir fry 3 minutes.
Drain pineapple, reserving syrup. Add the syrup, reserved soy sauce mixture,
vinegar and tomato sauce to vegetables. Combine water and remaining 2
tablespoons cornstarch. Add to vegetables. Cook and stir until sauce boils and
thickens. Add pork and pineapple. Cook and stir until hot throughout.
Makes 6 servings.