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CHINESE SWEET AND SOUR PORK (KU LAU JOU) | |
10 oz. pork tenderloin 1 small bamboo shoot 2 dried mushrooms, soaked 1 small onion and carrot 1 green pepper 2 slices pineapple 1 clove garlic 3 tbsp. oil 3/4 c. soup stock 3 tbsp. vinegar 1 1/2 tbsp. cornstarch Cut pork into bite size cubes. Marinate pork in soy sauce, wine and ginger juice for 15 minutes. Coat pork with cornstarch. Fry in 370°F oil until crisp. Drain and set aside. Thin slice bamboo shoot. Cut pineapple into 6 sections. Slice mushrooms. Cut onion and green peppers into 8 sections. Slice carrot and cut into flower pattern. Heat oil. Add garlic, onions, mushrooms, bamboo shoot and green pepper. Fry quickly. Add seasoning (see below) and soup stock. Bring to a boil. Thicken with cornstarch mixed with water. Add vinegar. Add fried pork and pineapple. Mix well. Serve while hot. Marinade: 1 tbsp. soy sauce 1/2 tbsp. cooking wine ginger juice Seasoning: 1 tbsp. ketchup 6 tbsp. sugar 2 tbsp. soy sauce 1 tsp. salt dash of Monosodium Glutamate (MSG) Submitted by: CM |
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