Kebabs With Sweet Sour Sauce Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), smashed | |
| Onion | 1 Small, thinly sliced | |
| Carrot | 1 Small, thinly sliced | |
| Pineapple rings | 2 , cubed | |
| Sauce | 2 Tablespoon | |
| Wine vinegar | 2 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Catsup | 3 Tablespoon | |
| Chicken stock | 1 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Cold water | 3 Tablespoon | |
| Pork tenderloin | 1 Pound | |
| Baby carrots | 16 , blanched | |
| 1 1/2 yellow peppers, diced large | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
To prepare sauce, heat oil in frying pan.
When hot, cook garlic, onion and carrot 3 minutes over medium heat.
Stir in pineapple, soya sauce and vinegar; cook 2 minutes.
Add sugar and catsup; mix well.
Pour in chicken stock, season and bring to boil.
Mix cornstarch with water; stir into sauce and cook 2 minutes.
Remove from heat.
Fold pork strips in half and alternate along with baby carrots and pepper pieces on skewers.
Season well and place on ovenproof platter.
Generously brush sweet-sour sauce over skewers; broil 4 to 5 minutes each side 6 in (15 cm) from top element.
Baste frequently.
When hot, cook garlic, onion and carrot 3 minutes over medium heat.
Stir in pineapple, soya sauce and vinegar; cook 2 minutes.
Add sugar and catsup; mix well.
Pour in chicken stock, season and bring to boil.
Mix cornstarch with water; stir into sauce and cook 2 minutes.
Remove from heat.
Fold pork strips in half and alternate along with baby carrots and pepper pieces on skewers.
Season well and place on ovenproof platter.
Generously brush sweet-sour sauce over skewers; broil 4 to 5 minutes each side 6 in (15 cm) from top element.
Baste frequently.
Chef
