Kebabs With Sweet Sour Sauce Recipe
Ingredients
1 tbsp (15 ml) vegetable oil
1 garlic clove, smashed and chopped
1 small onion, thinly sliced
1 small carrot, thinly sliced
2 pineapple rings, cubed
2 tbsp (30 ml) soya sauce
2 tbsp (30 ml) wine vinegar
1 tbsp (15 ml) sugar
3 tbsp (45 ml) catsup
1 cup (250 ml) hot chicken stock
1 tbsp (15 ml) cornstarch
3 tbsp (45 ml) cold water
1 lb (500 g) pork tenderloin, in strips
16 baby carrots, blanched
1 1/2 yellow peppers, diced large
Salt and pepper
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.
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