Sweet and Sour Medley

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READY IN: 2hrs
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place cubed pork, cubed chicken and shrimp in a large bowl, and season with salt, sugar, and soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
  • Heat oil to 365°F (185°C) in a large, heavy saucepan or deep fryer.
  • Coat the pork with cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
  • Heat oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
  • In a large saucepan, water, salt, sugar, apple cider vinegar, ketchup, and soy sauce. Bring to a boil, and stir in the cooked pork mixture, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in cornstarch and water to thicken. Cook until well blended.
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