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Chinese Sweet And Sour Pork With Vegetables Recipe Video

This quick and easy sweet and sour pork recipe is one that would be ready in minutes. You no longer need to spend the whole day in the kitchen to enjoy a delicious meal. Treat your family and friends to a mouth-watering Chinese meal.

Summary

Preparation Time5 MinCooking Time10 Min

Ready In15 MinDifficulty LevelEasy

Health IndexHealthyServings1

CuisineChineseCourseMain Dish

MethodStir FryingSpecialityPart of Menu

Main IngredientPorkInterest GroupHealthy

Recipe Story

you can use fresh vegetables. carrots, broccoli, cucumber, onion, etc...any kind of vegetables you got in your freg. stir-fry with sweet and sour sauce... and Enjoy!

Ingredients

Pork- ½ lb (cut into cubes)

Vegetables – 1 can

Cooking oil – 3 cups

For the pork marinade:

2 tbsp all purpose flour

1 tbsp rice cooking wine (optional)

1 tbsp soy sauce

For the sweet sauce:

1 tbsp ginger (minced)

¼ cup ketchup

¼ cup water or chicken stock

2 tbsp vinegar

2 tbsp sugar

Directions

Marinate the pork in the ingredients for marinade. Take 3 cups cooking oil in a wok. Deep fry marinated pork at 375-400 degrees. Take out and drain the excess oil.
Take a bowl. Add all the ingredients for sauce. Mix well till sugar dissolves. Keep aside.
Take another wok. Add 1 tbsp of oil. Add the can of vegetables and stir fry for 2 minutes. Make some space in the centre of the vegetables and add in the sauce. Stir till bubbles appear (begins to boil). Add the deep fried pork and mix well. Stir till all vegetables and pork is well coated with the sauce.

Editors Review

Chinese sweet and sour pork with vegetables is a fantastic stir fry recipe. The chef here prepares this nutritious pork and vegetables in just a few minutes. Serve the pork and vegetables stir fry over warm rice or noodles for a delightful meal and rejoice!

Comments

Comments: 2 | Add a Comment

psytek says :

this look amazing, and really fast to prepare. But I rader use some fresh veggies than can ones.

Posted on: 28 May 2008 - 5:39am

shantihhh says :

I use cornstarch instead of flour for deep frying as it stays crispy even when cold after deep frying. Great for chicken wings etc. However, I hate to deep fry! Shanti/Mary-Anne

Posted on: 8 March 2008 - 9:42pm