Tiem Shuen Gee Yok (Sweet and Sour Pork)

Tiem Shuen Gee Yok (Sweet and Sour Pork) Ingredients

1 pound Pork fillet	1/2 cup Water
1 tablespoon Rice Wine or Sherry	1/8 teaspoon Black pepper
1 tablespoon Soy sauce	1 tablespoon Soy sauce
1/2 cup Cornstarch	1 tablespoon Salt
1 small Carrot	5 tablespoons Sugar
1 large Green pepper	1 teaspoon Dried chili pepper
2 sl Canned pineapple	1 tablespoon Cornstarch
4 Chinese dried mushrooms	1 tablespoon Water
1 clove Garlic	Oil for deep frying
1/4 cup White vinegar	2 tablespoons Oil

Instructions for Tiem Shuen Gee Yok (Sweet and Sour Pork)

PREPARATION: Cut pork into 3/4-inch cubes. Mix the rice wine/ sherry and 1 tablespoon soy sauce together, and add to the pork. With your fingers rub the mixture into meat. Still using your fingers, roll the cubes in about 1/2 cup cornstarch until thoroughly dredged but not too thickly covered. (The fineness of the end result of this recipe depends on the meats being crisp -- never soggy.)

Cut the carrot on the diagonal into 1/4-inch slices. Cut the green pepper in half; remove seeds and cut into 1-inch squares. Cut the pineapple slices into 1/2-inch wedges. Wash the Chinese mushrooms and soak in warm water for 30 minutes. Drain, remove stems. Cut into 1/2-inch strips. Smash, peel, and mince garlic. Combine garlic, carrots, green pepper, pineapple, and mushrooms.

Combine vinegar, 1/2 cup water, black pepper, 1 tablespoon soy sauce, salt, sugar, and chili pepper. In a cup, mix 1 tablespoon cornstarch with 1 tablespoon water.

COOKING: Heat oil in deep fry pan to 375-degrees. Cook pork cubes a few at a time until very light brown, about 5 minutes. Stir with a chopstick occasionally so that the cubes do not touch each other. Drain on paper towels, and keep hot in low oven (200-degrees).

Repeat this process, cooking pork in hot oil until cubes float and are golden brown -- 2 to 3 minutes. (This double cooking insures that the meat will be crisp.)

Heat the water-vinegar mixture in small saucepan. In a medium-sized skillet or wok, heat 2 tablespoons of oil at high heat.

Add vegetable-pineapple mixture and stir-fry for 4 minutes. Add the hot water-vinegar mixture to the vegetables and stir well. Add the cornstarch mixture, and cook and stir until thickened, about 1 minute. Pour sauce over pork cubes and mix.

SOURCE: ORIENTAL COOKING by Schryver File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: PorkCuisine: Chinese

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