Sweet and Sour Pork
1 8 oz can pineapple chunks (save juice)
1/3 cup sugar
¼ cup vinegar
2 TBSP Cornstarch
2 TBSP soy Sauce
1 tsp chicken bouillon granules
1 beaten egg
¼ cup cornstarch
¼ cup all purpose flour
1/8 tsp black pepper
1 lb pork, ¾” cubes (can use chicken instead)
1 TBSP cooking oil
2 medium carrots sliced
2 cloves garlic, minced
1 green pepper, ½ “
2 cups hot rice
For sauce, drain pineapple, reserving juice. Add water to reserved juice to equal 1 ½ cups. Stir in sugar, vinegar, 2 TBSPs cornstarch, soy sauce and bouilon granules; set sauce aside.
For batter, in a bowl combine egg, the ¼ cup cornstarch, the flour, water, and pepper. Stir till smooth. Dip pork cubes into batter. Fry one-third at a time in the hot shortening or oil for 4 to 5 minutes or till pork is no longer pink and batter golden. Drain on paper towels.
Preheat wok or large skillet over high heat; add the 1 TBSP oil (Add more oil as necessary during cooking). Stir-fry carrots and garlic in hot oil for 1 minute. Add sweet pepper; stir-fry for 1 to 2 minutes or till crisp-tender. Push from center of wok.
Stir sauce and pour into center of wok. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in pork and pineapple. Stir together all ingredients to coat with sauce; heat through. Serve over rice. Makes 4 servings.