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Recipes • Country Kitchens

This recipe, when I first made it, was a hit and has never failed to raise complements. It is easy and fast. Most of the work is in the preparing. You just line up your prepared ingredients and mix them all together. Very little heat required and tastes great on a hot day. (Oh! Don't forget the rice.)

Ingredients:
A
1 - lb. loin of pork cut into 1 1/2-inch cubes
1 - tbsp. Chinese (or Japanese) wine or sherry
2 - tbsps. soy sauce
2 - tbsps. flour
1 - tbsp. cornstarch
Oil for deep-frying

B
3 - green peppers, quartered and seeded
1 - round onion (4 oz.), quartered
1 - carrot (4 oz.), cut into small wedges and boiled for 8 minutes
1 - bamboo shoot (4 oz.), cut into small wedges
2 - slices pineapple, each quartered
5 - tbsps. oil

C
6 - tbsps. sugar
4 - tbsps. soy sauce
1 - tbsp. wine
2 - tbsps. vinegar
4 - tbsps. tomato sauce

1 - tbsp. cornstarch, mixed with 1/2 cup of water

Method:
1. Mix well all the A ingredients except oil and then fry pork in deep oil until crisp and golden brown. Turn out on plate.

2. Heat wok pan, add 5 tbsps. oil, and sauté B ingredients.

3. Mix C ingredients in bowl and add to sautéed B ingredients.

4. When mixture boils up, add cornstarch mixture, stirring constantly.

5. Add fried pork and mix well. Serve hot. Eat well.
 

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