Sweet and Sour Pork
Source: teriskitchen.com
1 pound lean boneless pork, cut into 1-inch cubes
1 tablespoon dry sherry
3 tablespoons soy sauce
2 teaspoons cornstarch
Salt and pepper to taste
3 tablespoons canola or vegetable oil
1 large green pepper, cut into 1-inch diagonal pieces
1 small red pepper, cut into 1-inch diagonal pieces
1 small onion, cut into small wedges
1 medium carrot, cut into diagonal slices
2 teaspoons finely chopped garlic
1/4 cup dry sherry mixed with 1/4 cup water
4 tablespoons sugar
4 tablespoons red wine vinegar
1 teaspoon soy sauce
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
In a medium bowl, mix together the 1 tablespoon of sherry, soy sauce, and 2 teaspoons cornstarch. Add the pork, and stir until well coated. Sprinkle with salt and pepper to taste. Set aside.
Heat a wok or large skillet over high heat. Add 1 tablespoon of the oil and swirl it in the bottom for about 30 seconds. Add the peppers, onions and carrots. Stir-fry about 1 minute, reducing the heat if necessary. Add the garlic. Continue to stir-fry until slightly darkened. (If you prefer your vegetables to be a little less crunchy, place a lid on the pan and cook about 5 minutes, stirring occasionally.) Remove from pan and set aside.
Add the remaining 2 tablespoons of oil to the hot pan and swirl. Use a slotted spoon to transfer the pork cubes to the pan. Stir-fry until lightly browned and done, about 6 minutes. Return the vegetables to the pan. Add the sherry and water mixture, sugar, vinegar, soy sauce and the pork marinating juices; bring to a boil. Boil for about 1 minute. Stir the cornstarch and water mixture to recombine; add it to the pan and cook about 1 minute, stirring constantly until the sauce is thick and clear. Serve immediately with cooked white rice.
4 servings