Sweet and Sour Chicken, Pork or Shrimp Cantonese-style
Ingredients:
1 lb. PORK good quality, no fat, boneless meat. (Butt or loin is
best)
OR 1 lb. BONELESS CHICKEN BREAST
OR 1 lb. SHELLED SHRIMP (see special shrimp marinade below)
A.
1/2 tsp. SALT
1/2 tsp. SOY SAUCE
1 Tbsp. CORN STARCH*
1 Tbsp. COLD WATER
1 EGG YOLK
B.
1 GREEN PEPPER
2 CARROTS
2 ONIONS
1 can CHUNK PINEAPPLE or fresh if you wish
C.
4 tbsp. VINEGAR
4 Tbsp. CATSUP
4 Tbsp. SUGAR
5 Tbsp. COLD WATER
5 Tbsp. PINEAPPLE JUICE
3 tsp. CORN STARCH
1 tsp. SALT
1 tsp. TOASTED SESAME OIL
D.
1/2 cup or more CORN STARCH
4 cups OIL
Pound pork or chicken with back of clever to tenderize, then
cup it into 1" cubes. Mix it with A and marinate at least 30 minute,
or overnight.
Cut peppers (remove seeds and membranes) into 1"
squares. Peel carrot and slice diagonally into 1/8" thick slices.
Peel onion and cut into 1" squares. Drain pineapple. Set each aside
separately.
Mix C together in a bowl and set aside. Heat 4 to 6 cups
of oil to deep frying temperature in a deep skillet or wok. While oil
is heating, individually coat each piece of meat, removing excess
marinade, with the 1/2 cup corn starch. When oil is hot, add meat and
cook until golden brown, about 4 minutes.
Remove meat from skillet and drain well. Put 2 Tbsp. of oil in a clean wok and heat it up good and hot. A carrot and cook 1 minute, then add onions for 2 minutes, green peppers for 1 minute and pineapple for 1 minute -- 5 minutes total.
Pour in C and cook until thickened. Turn off heat. Add meat
and stir well. Serve immediately.
NOTES:
Special Shrimp marinade -- 1 tsp. salt, 1 tsp. Chinese cooking
wine, 2 egg white, 4 tsp. corn starch
* You can substitute arrowroot for corn starch for a more authentic
dish. Reduce amounts use in recipe by half.
We sometimes make a special variation of this by combining two or three
of the meats into Sweet and Sour Three Delights.
B-man
