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SWEET AND PUNGENT PORK 2 lb. pork tenderloin 1 egg, beaten 1/2 c. cornstarch pure vegetable oil 2 or 3 carrots, sliced, oblique cut 1 green pepper, cut in strips 1 small onion, sliced 1 (14 oz.) can pineapple chunks 2 Tbsp. soy sauce 1/3 c. wine vinegar 1/4 c. brown sugar 2 tsp. garlic powder 2 Tbsp. cornstarch 1/2 c. water Cut meat from tenderloin in one-inch cubes. Dip cubes in beaten egg; roll in cornstarch. Shallow-fry pork cubes a few at a time, in hot oil until crisp and cooked. Parboil carrots. Stir-fry pepper and onion in oil. Drain pineapple; add enough water to juice to make 1 cup. Combine pineapple, pineapple juice and water, soy sauce, vinegar, brown sugar, garlic powder, browned pork and carrots, peppers and onions in skillet. Heat to boiling. Blend cornstarch with water until smooth; stir into skillet. Cook over medium heat until bubbly and clear. Serve over crisp noodles or fluffy rice. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |