Sweet & Sour Pork with Noodles

By lschull

Ingredients

• 1 1/2 pounds pork shoulder butt steak
• 1 egg, beaten
• 1/4 cup flour
• 2 tbsp. water
• 1 1/2 tsp. salt
• 1 can (8 oz.) pineapple chunks (reserve juice)
• 1 tbsp. cornstarch
• 3 tbsp. vinegar
• 1 tbsp. sugar
• 2 tbsp. soy sauce
• 1/4 cup sherry
• 1/4 cup oil
• 1 8 oz. package small egg noodles
• 2 green peppers, cut into strips
• 1/2 cup green onions
• 2 tomatoes, cut into wedges

Details

Servings 4

Preparation

Step 1

Remove pork from bones; cut into 1/2 inch pieces.

Combine egg, flour, water and 1/2 tsp. salt in small bowl; stir in pork to coat.

Drain pineapple juice into small bowl. Add cornstarch, vinegar, sugar, soy sauce and sherry. Reserve.

Boil water - add 1/2 tsp. oil and remaining 1 tsp. salt to water. Add noodles and cook til tender. Drain.

Heat remaining oil in wok. Stir fry pork until brown. Stir in green pepper, onion and reserved pineapple sauce. Cover and cook 5 minutes longer.

Stir in pineapple and tomato. Serve hot over noodles.