===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-24-94 (17:40)             Number: 434
From: R2D2 #3 @1614017*1           Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Chinese Recipe 20              Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v8.00

      Title: Ken Hom's Sweet & Sour Pork
 Categories: Chinese, Pork
      Yield: 4 servings

           - Ken Hom, Guest Chef               3 oz Canned lychees, drained,
           - MM:MK VMXV03A                          Or 1 frsh ornge in segments
    3/4 lb Lean boneless pork                       SAUCE:
      1 tb Rice wine or dry sherry           2/3 c  Chicken stock
      1 tb Light soy sauce                     1 tb Light soy sauce
    1/2 ts Salt                              1/2 ts Salt
      1    Small green bell pepper         1 1/2 tb Chinese white rice vinegar
      1    Small red bell pepper                    Or cider vinegar
      1    Carrot                              1 tb Sugar
      2    Scallions                           1 tb Tomato paste
      1    Egg, beaten                         1 ts Cornstarch
      2 tb Cornstarch                          1 ts Water
      2 c  Oil, preferably peanut

  "Sweet-and-Sour" should be neither too sweet nor too sour, but instead,
  like this one--a delicate balance of flavors. CUT THE PORK INTO 1-INCH
  cubes. Put the cubes into a bowl together with the rice wine or sherry, 1
  tablespoon of light soy sauce and 1/2 teaspoon salt, and marinate for 20
  minutes. Meanwhile, cut the green and red peppers into 1-inch squares. Peel
  and cut the carrot and scallions into 1-inch chunks. Bring a pot of water
  to a boil and blanch the carrots in it for 4 minutes; drain and set aside.
  Mix the egg and cornstarch in a bowl until they are well blended into a
  batter. Lift the pork cubes out of the marinade, put them into the batter
  and coat each piece well. Heat the oil in a deep-fat fryer or large wok
  until it is almost smoking. Remove the pork pieces from the batter with a
  slotted spoon, and deep-fry them. Drain the deep-fried pork cubes on paper
  towels. Combine the chicken stock, soy sauce, salt, vinegar, sugar and
  tomato paste in a large saucepan. Bring it to a boil. Add vegetables (not
  the lychees or oranges.) Stir well. In a small bowl, blend together the
  cornstarch and water. Stir this mixture into the sauce and bring it back to
  a boil. Turn the heat down to a simmer. Add the lychees or oranges and pork
  cubes. Mix well, and then turn the mixture onto a deep platter. Serve at
  once.

-----
         Jack Wells Host of the Home Cooking and Recipes sub

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