Sweet And Sour Pork With Cucumber Recipe
What is chocolate in comparison to this Sweet And Sour Pork recipe, when it comes to enhancing your mood? It is always prepared with Pork as the most essential ingredient. The Sweet And Sour Pork is one of the most popular creations of the Chinese Cuisine. It is a great Main Dish. Please share this Sweet And Sour Pork recipe with your friends and family and let me know what they have to say.
Ingredients
1/4 cup soy sauce
1 1/2 tablespoons dry sherry
2 teaspoons sugar
1 egg yolk
2 pounds boneless lean pork, cut into 1-inch pieces
10 tablespoons cornstarch, divided
3 cups plus 3 tablespoons vegetable oil, divided
1 can (20 ounces) pineapple chunks in syrup
1/4 cup distilled white vinegar
3 tablespoons tomato sauce
1 cup water
1 large yellow onion, thinly sliced
8 green onions, diagonally cut into 1-inch pieces
1 red or green bell pepper,chopped
4 ounces fresh mushrooms, cut into quarters
2 stalks celery, diagonally cut into 1/2-inch slices
1 medium cucumber, seeded and cut into 1/4 inch wide
Directions
For marinade, combine soy sauce, sherry, sugar and egg yolk in large bowl.
Add pork; mix to coat well.
Cover and refrigerate 1 hour, stirring occasionally.
Drain pork, reserving marinade.
Place 8 tablespoons of the cornstarch into large bowl.
Add pork pieces; toss to coat well.
Heat 3 cups of the oil in wok or large skillet over high heat to 375°F Add 1/2 of pork pieces until brown, about 5 minutes.
Drain on paper towels.
Repeat with remaining pork.
Drain pineapple, reserving syrup.
Combine the syrup, reserved soy sauce marinade, vinegar and tomato sauce in small bowl.
Blend remaining 2 tablespoons cornstarch and the water in another small bowl.
Heat remaining 3 tablespoons oil in wok over high heat.
Add all vegetables and stir-fry 3 minutes.
Add pineapple syrup mixture and cornstarch mixture; cook and stir until sauce boils and thickens.
Add pork and pineapple; stir-fry until heated through.
Add pork; mix to coat well.
Cover and refrigerate 1 hour, stirring occasionally.
Drain pork, reserving marinade.
Place 8 tablespoons of the cornstarch into large bowl.
Add pork pieces; toss to coat well.
Heat 3 cups of the oil in wok or large skillet over high heat to 375°F Add 1/2 of pork pieces until brown, about 5 minutes.
Drain on paper towels.
Repeat with remaining pork.
Drain pineapple, reserving syrup.
Combine the syrup, reserved soy sauce marinade, vinegar and tomato sauce in small bowl.
Blend remaining 2 tablespoons cornstarch and the water in another small bowl.
Heat remaining 3 tablespoons oil in wok over high heat.
Add all vegetables and stir-fry 3 minutes.
Add pineapple syrup mixture and cornstarch mixture; cook and stir until sauce boils and thickens.
Add pork and pineapple; stir-fry until heated through.
