Ingredients Jump to Instructions ↓

  1. 3/4 lb Lean boneless pork

  2. 1 tb Rice wine or dry sherry

  3. 1 sm Green bell pepper

  4. 1 sm Red bell pepper

  5. 1 Carrot

  6. 2 Scallions

  7. 1 Egg; beaten

  8. 2 tb Cornstarch

  9. 2 c Oil, preferably peanut

  10. 3 oz Canned lychees, drained, OR 1 -fresh orange in segments

  11. 3/4 c Chicken stock

  12. 1 tb Light soy sauce

  13. 1/2 ts Salt

  14. 1 1/2 tb Chinese white rice vinegar

  15. - or cider vinegar

  16. 1 tb Sugar

  17. 1 tb Tomato paste

  18. 1 ts Cornstarch

  19. 1 ts Water

  20. --SAUCE --

Instructions Jump to Ingredients ↑

  1. This is not the traditional Chinese version, but this slightly sweeter dish is the way you'll find it in this country.

  2. CUT PORK INTO 1-INCH cubes; put into a bowl with the rice wine or sherry, soy sauce and salt.

  3. Marinate for 20 minutes.

  4. Cut the green and red peppers into 1-inch squares.

  5. Peel and cut the carrot and scallions into 1-inch chunks.

  6. Bring a pot of water to a boil and blanch the carrot in it for 4 minutes; drain and set aside.

  7. Mix the egg and cornstarch in a bowl until they are well blended into a batter.

  8. Lift the pork cubes out of the marinade, put them into the batter and coat each piece well.

  9. Heat the oil in a deep-fat fryer or large wok until it is almost smoking.

  10. Remove the pork pieces from the batter with a slotted spoon, and deep-fry them.

  11. Drain the deep-fried pork cubes on paper towels.

  12. Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan.

  13. Bring it to a boil.

  14. Add all the vegetables, but not the lychees or oranges, and stir well.

  15. In a small bowl, blend together the cornstarch and water.

  16. Stir this mixture into the sauce and bring it back to a boil.

  17. Turn the heat down to a simmer.

  18. Add lychees or oranges and pork cubes.

  19. Mix well, and then turn the mixture onto a platter.

  20. Serve at once.


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