Ingredients Jump to Instructions ↓

  1. Ingredients 1 lb (450g) lean pork, cut in 3/4 inch (2cm) cubes 1/2 tsp (2 1/2ml0 salt 1 tbsp (15ml) all-purpose flour 1 tsp (5ml) dry sherry 1 egg yolk 1/2 cup (125ml) cornstarch 1 tbsp (15ml) vegetable oil 1 tsp (5ml) chopped fresh ginger 1 tsp (5ml) chopped garlic 1/2 red pepper, cut in 3/4 inch (2cm) dice 1/2 green pepper, cut in 3/4 inch (2cm) dice 1/3 lb (150g) Chinese mixed pickles, sliced 1 1/5 cup (125ml) water 1 tbsp (15ml) cornstarch 1/4 cup (60ml;) sugar 1/4 cup (60ml) white vinegar 1/4 cup (60ml) catsup 1/4 cup (60ml) pickle juice 1 1/2 cups (375ml) oil, for deep-frying

Instructions Jump to Ingredients ↑

  1. Method : 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 a saucepan. Add ginger and garlic, and stir-fry 30 seconds. Add pickles and green and red peppers. Blend water, cornstarch, sugar, vinegar, catsup 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.


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