Recipe - Tiem Shuen Gee Yok (Sweet And Sour Pork)

1 pound Pork fillet
1 tablespoon Rice Wine
1 tablespoon Soy sauce
One half cup Cornstarch
1 small Carrot
1 lg Green pepper
2 sl Canned pineapple
4 Chinese dried mushrooms
1 cl Garlic
One fourth cup White vinegar
One half cup Water
1/8 teaspoon Black pepper
1 tablespoon Soy sauce
1 tablespoon Salt
5 tablespoon Sugar
1 teaspoon Dried chili pepper
1 tablespoon Cornstarch
1 tablespoon Water
Oil for deep frying
2 tablespoon Oil

PREPARATION:

Cut pork into 3/4inch cubes. Mix the sherry and 1 tablespoon soy sauce
together, and add to the pork. With your fingers rub the mixture into
meat. Still using your fingers, roll the cubes in about One half cup cornstarch
until thoroughly dredged but not too thickly covered. (The fineness of the
end result of this recipe depends on the meat's being crisp never
soggy.) Cut the carrot on the diagonal into 1/4inch slices. Cut the green
pepper in half; remove seeds and cut into 1inch squares. Cut the pineapple
slices into 1/2inch wedges. Wash the Chinese mushrooms and soak in warm
water for 30 minutes. Drain, remove stems. Cut into 1/2inch strips.
Smash, peel, and mince garlic. Combine garlic, carrots, green pepper,
pineapple, and mushrooms. Combine vinegar, One half cup water, black pepper, 1
tablespoon soy sauce, salt, sugar, and chili pepper. In a cup, mix 1
tablespoon cornstarch with 1 tablespoon water.

COOKING:

Heat oil in deep fry pan to 375degrees. Cook pork cubes a few at a time
until very light brown, about 5 minutes. Stir with a chopstick
occasionally so that the cubes do not touch each other. Drain on paper
towels, and keep hot in low oven (200degrees). Repeat this process,
cooking pork in hot oil until cubes float and are golden brown 2 to 3
minutes. (This double cooking insures that the meat will be crisp.) Heat
the watervinegar mixture in small saucepan. In a mediumsized skillet or
wok, heat 2 tablespoons of oil at high heat. Add vegetablepineapple
mixture and stirfry for 4 minutes. Add the hot watervinegar mixture to
the vegetables and stir well. Add the cornstarch mixture, and cook and
stir until thickened, about 1 minute. Pour sauce over pork cubes and mix.

SOURCE: ORIENTAL COOKING by Schryver

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip