Title: Sweet and Sour Pork -The Best - Ed's
Categories: Chinese, Ethnic, Pork, Rices
Yield: 4 Servings

1 lb Lean pork cut in
-1/2"bite-sized dice
1 tb Sherry
1 tb Soy sauce
1 Egg; slightly beaten
1 tb Cornstarch
3 tb Flour
Oil for sauteing
1 sm Onion; quartered
3 Whole green peppers; seeded
-and cubed
1 Clove garlic; minced
4 sl Canned pineapple drained &
-quartered
3 tb Oil
1/2 Jar Maraschino cherries
Cashews to taste

-----------------------------------SAUCE-----------------------------------
1/3 c Sugar
4 tb Catsup
1 tb Sherry
2 tb Vinegar
4 tb Soy sauce
1 tb Cornstarch in 1/3 c. cold
-water to thicken

Mix the pork cubes with the wine, soy sauce, egg, first cornstarch, and
flour. Heat oil in wok to 370'F, separate the cubes and fry until well done
and crisp on the edges. Remove to oven-proof plate and place in oven to
keep warm. Saute onions, peppers,and garflic over HIGH heat for 2 minutes,
mixing well. Add the sauce and bring to boiling. Thicken with cornstarch
mixture, stirring constantly. Add the fried pork, pineapple, Maraschino
cherries and cashews. Mix well and serve over hot cooked rice with Chow
Mein Noodles , if desired.

HOW TO COOK RICE: Put 1 c. of uncooked rice, 2 c. cold water, and 1/2-1
tsp. salt in a 2-qt saucepan; cover with a tight-fitting lid. Bring to a
vigorous boil; then turn heat as low as possible. Continue cooking for 14
minutes. DO NOT stir or lift the lid during this time. Turn off the heat;
set rice steam, covered for an additional 10 minutes WITHOUT PEEKING! Fluff
lightly with a fork. Makes 3 cups.

Recipe by: Ed Griffin - stir-fry

Posted to MC-Recipe Digest V1 #843 by Ed Griffin on
Oct 13, 1997