Ingredients Jump to Instructions ↓

  1. 1 pounds Lean pork cut in

  2. 1/2"bite-sized dice

  3. 1 tablespoon Soy sauce

  4. 1 Egg; slightly beaten

  5. 1 tablespoon Cornstarch

  6. 3 tablespoons Flour

  7. Oil for sauteing

  8. 1 small Onion; quartered

  9. 3 Whole green peppers; seeded and cubed

  10. 1 Clove garlic; minced

  11. 4 slices Canned pineapple drained & quartered

  12. 3 tablespoons Oil

  13. 1/2 Jar Maraschino cherries

  14. Cashews to taste

  15. 1/3 cup Sugar

  16. 4 tablespoons Catsup

  17. 1 tablespoon Sherry

  18. 2 tablespoons Vinegar

  19. 4 tablespoons Soy sauce

  20. 1 tablespoon Cornstarch in

  21. 1/3 c. cold water to thicken

Instructions Jump to Ingredients ↑

  1. SAUCE Mix the pork cubes with the wine, soy sauce, egg, first cornstarch, and flour. Heat oil in wok to 370'F, separate the cubes and fry until well done and crisp on the edges. Remove to oven-proof plate and place in oven to keep warm. Saute onions, peppers,and garflic over HIGH heat for 2 minutes, mixing well. Add the sauce and bring to boiling. Thicken with cornstarch mixture, stirring constantly. Add the fried pork, pineapple, Maraschino cherries and cashews. Mix well and serve over hot cooked rice with Chow Mein Noodles , if desired. HOW TO COOK RICE: Put 1 c. of uncooked rice, 2 c. cold water, and ½-1 tsp. salt in a 2-qt saucepan; cover with a tight-fitting lid. Bring to a vigorous boil; then turn heat as low as possible. Continue cooking for 14 minutes. DO NOT stir or lift the lid during this time. Turn off the heat; set rice steam, covered for an additional 10 minutes WITHOUT PEEKING! Fluff lightly with a fork. Makes 3 cups. Recipe by: Ed Griffin - stir-fry Posted to MC-Recipe Digest V1 #843 by Ed Griffin on Oct 13, 1997


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