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Cook'n with Betty Crocker 
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Shredded Pork with Sweet-and-Sour Sauce |
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Serves: 4 Print this Recipe1 pound boneless pork loin or leg 1 tablespoon cornstarch 1/2 teaspoon salt 1/8 teaspoon white peppers 1 green bell peppers 1 red bell pepper 2 tablespoons sugar 1 tablespoon cornstarch 2 tablespoons white vinegar 1 tablespoon dark soy sauce 2 tablespoons vegetable oil 2 teaspoons finely chopped garlic 1 teaspoon finely chopped ginger root Trim fat from pork loin; cut pork with grain into 2 x 1-inch strips. Cut strips across grain into 1/8-inch slices. Stack slices; cut into thin strips. Toss pork, 1 tablespoon cornstarch, the salt and white pepper in medium bowl. Cover and refrigerate 30 minutes. Cut bell peppers into 1/8-inch strips. Mix sugar, 1 tablespoon cornstarch, the vinegar and soy sauce. Heat wok until very hot. Add vegetable oil; tilt wok to coat side. Add pork, garlic and gingerroot; stir-fry 2 minutes or until pork is no longer pink. Add bell peppers; stir-fry 15 seconds. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened. 4 or 5 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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