Try this Sweet and Sour Pork (Tiem Shuen Gee Yok) recipe, or contribute your own.
Suggest a better descriptionPREPARATION: Cut pork into 3/4-inch cubes. Mix the 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1218g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 4803 | ||
Calories from Fat: 3662 (76%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 406.9g | 543 % | |
Saturated Fat 110.6g | 553 % | |
Monounsaturated Fat 161.1g | ||
Polyunsanturated Fat 116.5g | ||
Cholesterol 308.4mg | 95 % | |
Sodium 2857.9mg | 99 % | |
Potassium 1469.9mg | 39 % | |
Total Carbohydrate 259.8g | 76 % | |
Dietary Fiber 11.6g | 46 % | |
Sugars, other 248.2g | ||
Protein 32.5g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4803
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.