"This is a richly flavored version of sweet and sour pork. From the Sunset Stir Fry Cookbook. Great served with steamed rice."
firmly packed brown sugar
unsweetened pineapple juice
lean boneless pork, trimmed of excess fat and cut into 3/4 inch cubes
( such as shoulder, butt or tenderloin)
green bell pepper, seeded and cut into 1-inch squares
red bell pepper, seeded and cut into 1-inch squares
onion, cut into wedges, layers separated
1/4 lb snow peas or 1/4 lb
sugar snap pea, ends and strings removed
Sweet-Sour Sauce: Stir together cider vinegar brown sugar, catsup; 1/4 cup cornstarch, unsweetened pineapple juice; and soy sauce. Set aside.
Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly; shake off excess.
Place a wok or frying pan over high heat; when wok is hot,add 2 tablespoons of the oil. When oil is hot, add half the pork; stir-fry until evenly browned (5 to 7 minutes). Lift pork from wok and set aside. Repeat to brown remaining meat, adding more oil as needed.
Add remaining oil (about 2 tablespoons) to wok. Add bell peppers and onion; stir-fry until vegetables are tender crisp to bite (about 2 minutes). Add pea pods; then stir sauce and add. Stir until sauce boils and thickens; return pork to wok and stir until heated through.