See also Chinese Bacon Fried Rice
Mandarin Kitchen Chinese Ingredients For The Dish:
- 2 1/2 pounds [1.13 kg] lean pork chops
- 1/4 cup [60 mL] soy sauce
- 1 1/2 tablespoons [22.5 mL] dry Sherry
- 2 teaspoons [10 g] sugar
- 1 egg yolk
- 10 tablespoons [150 mL] cornstarch
- 3 cups [750 mL] vegetable oil
- 1 large yellow onion
- 8 green onions
- 1 sweet red or green pepper
- 4 ounces [113 g] fresh mushrooms
- 2 stalks celery
- 1 medium cucumber
- 3 tablespoons [45 mL] vegetable oil
- 1 [20-ounce / 568-mL] can pineapple chunks in syrup
- 1/4 cup [60 mL] white vinegar
- 3 tablespoons [45 mL] tomato sauce
- 1 cup [250 mL] water
Mandarin Kitchen Chinese Directions:
Trim chops, discarding fat and bones.
Cut pork chops into 1-inch [2.5-cm] pieces.
Into a large glass bowl, mix together soy sauce, sherry, sugar and egg yolk.
Mix in pork pieces.
Cover and let stand for 1 hour, stirring occasionally.
Drain pork pieces, reserving soy sauce mixture.
Coat pork pices with 8 tablespoons [120 mL] of the cornstarch.
Heat the 3 cups [750 mL] vegetable oil into a wok over high heat until it reaches 375°F [190°C].
Brown 1/2 of pork pieces into hot oil, for about 5 minutes.
Drain onto paper toweling.
Cook and drain remaining pork pieces.
Slice yellow onion into thin slices.
Slice green onions into thin diagonal slices.
Remove membranes, seed then coarsely chop sweet red or green pepper.
Clean half or quarter mushrooms.
Slice celery into 1/2-inch [1.3-cm] thick diagonal slices.
Quarter cucumber lengthwise and remove seeds; cut into 1/4-inch [6-mm] dices.
Heat remaining 3 tablespoons [45 mL] vegetable oil into a wok over high heat until hot.
Stir-fry together all vegetables for 3 minutes.
Drain pineapple chunks reserving syrup.
Pour reserved syrup, reserved soy sauce mixture, vinegar and tomato sauce into vegetables.
Combine water and remaining 2 tablespoons [30 mL] cornstarch.
Add to vegetables; stir until boiling, and thickened.
Add pork pieces and reserved pineapple chunks.
Cook stirring until hot throughout, and serve.
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