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Ingredients
- 1 lb. lean pork in 3/4" cubes
- 1/2 teaspoon salt
- 1 tablespoon all-purpose
- 1 teaspoon dry sherry
- 1 egg yolk
- 1/2 cup cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon chopped fresh ginger
- 1 teaspoon chopped garlic
- 1/2 red pepper cut into 3/4" dice
- 1/2 green pepper cut into 3/4 dice
- 1/2 lb. Chinese mixed pickles sliced
- 1/2 cup water
- 1 tablespoon cornstarch
- 1/4 cup sugar
- 1/4 cup white vinegar
- 1/4 cup pickle juice
- 1-1/2 cups oil for deep frying
Preparation
Step 1
Combine pork, salt, flour, sherry and egg yolk in a bowl.
Let stand 15 minutes. Roll pork pieces in cornstarch just before deep-frying.
Heat oil in saucepan. Add ginger and garlic, and stir-fry 30 minutes. Add pickles and green and red peppers. Blend water, cornstarch, sugar, vinegar, and pickle juice.
Stir into vegetables until mixture thickens. Keep warm
Heat deep-frying oil. Cook pork in four batches for 5 minutes each. Remove and drain,
Reheat oil, refry pork 3-5 minutes. Drain well. Arrange on a serving platter. Spoon sauce on top and serve at once.