|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Sweet-and-Sour Pork |
|
Serves: 8 Print this Recipe1 1/2 pounds boneless pork loin or leg 1 egg slightly beaten 4 tablespoons cornstarch 3 tablespoons vegetable oil 3 teaspoons salt 1 teaspoon light soy sauce 1/4 teaspoon white peppers 2 tomatoes 1 green bell peppers Vegetable oil 3/4 all-purpose flour 1 cup water 1 teaspoon baking soda 1 cup + 2 tablespoons sugar 1 cup chicken broth (see Soups: Chicken Broth) 3/4 cup white vinegar 2 tablespoons dark soy sauce 1 clove garlic finely chopped 1/4 cup cornstarch 1 8-ounce can pineapple chunks drained Trim fat from pork; cut pork into 3/4-inch pieces. Mix egg, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, 1 teaspoon salt, 1 teaspoon soy sauce and the white pepper in medium bowl; stir in pork. Cover and refrigerate 20 minutes. Cut each tomato into 8 wedges. Cut bell pepper into 1-inch pieces. Heat vegetable oil (1 1/2 inches) in wok to 350°. Mix flour, 3/4 cup water, 2 tablespoon cornstarch, 1 teaspoon salt and the baking soda in medium bowl. Stir pork pieces into batter until well coated. Fry about 15 pieces at a time 4 minutes or until light brown, turning frequently; drain on paper towels. Increase oil temperature to 375°. Fry pork all at one time 1 minute or until golden brown; drain on paper towels. Place pork on heated platter. Heat sugar, broth, vinegar, 1 tablespoon vegetable oil, 2 teaspoons soy sauce, 1 teaspoon salt and the garlic to boiling in 3-quart saucepan. Mix 1/4 cup cornstarch and 1/4 cup water; stir into sauce. Cook and stir about 20 seconds or until thickened. Stir in tomatoes, bell pepper and pineapple. Heat to boiling; pour over pork. 8 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!
Mou Shu Pork Mandarin Pancakes Shredded Pork with Green Onions Pork with Straw Mushrooms Shredded Pork with Bean Sprouts Sichuan Pork Stir-Fried Pork with Salted Black Beans Sesame Pork Spareribs with Salted Black Beans Shredded Pork with Sweet-and-Sour Sauce Kung Pao Pork Beef with Salted Black Beans and Peppers Kung Pao Beef Beef and Broccoli with Garlic Sauce Stir-Fried Beef with Eggplant Stir-Fried Beef with Aspargus Stir-Fried Beef with Celery Cabbage Stir-Fried Shredded Beef with Green Pepper Stir-Fried Beef with Vegetables Stir-Fried Beef and Tomatoes Mandarin Beef Shredded Veal with Ginger Mongolian Lamb |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
