Recipe by lazyme
Years ago, I took several Chinese cooking classes. This was one of the recipes I got from the class and it was a family favorite. You can choose a light batter or a heavier batter. I prefer the light batter on shrimp, but the heavier batter on the pork. You can also add/subtract any veggies that you would like.
- 1⁄2 lb pork tenderloin or 2 lean pork chops, cut in small cubes
- 2 tablespoons sherry wine
- 1 teaspoon salt
- 1 egg, beaten
- 1 egg, beaten
- 1⁄2 cup flour
- 1⁄2 cup water
- 1⁄4 teaspoon salt
- 1 garlic clove, minced
- 1 tablespoon oil
- 1 cup vegetables, see below
- 1⁄2 cup sugar (or use less) or 1⁄2 cup honey (or use less)
- 1⁄2 cup white vinegar
- 3⁄4 cup chicken stock
- 2 tablespoons soy sauce
- 1 1⁄2 tablespoons cornstarch
- 1⁄4 cup water
- oil, for deep-frying
- carrot, diced
- onion, wedges
- bamboo shoot
- green bell pepper, diced
- pineapple chunk
- celery, diced
- mushroom, whole (halved if larger)
- baby corn
Directions See How It's Made
- Marinate pork in sherry and salt for 15 to 30 minutes.
- Remove pork from the marinade.
- If using coating #1:.
- dip the pork in the egg, then the flour.
- If using coating #2:.
- dip the pork into the batter.
- Deep-fry until golden brown; drain.
- Heat 1 tablespoon oil in wok.
- Brown garlic.
- Add vegetables and stir-fry 2-3 minutes (depending upon which vegetables you chose).
- Add honey (or sugar), vinegar, stock and soy sauce.
- Bring to a boil.
- Combine cornstarch with water; add to sauce, stirring until thickened.
- Add pork and cook just enough to heat through.
- Serves 2 as a main course, or up to 6 as a side dish.