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SWEET AND SOUR PORK SKILLET 3/4 lb. boneless pork 1 large green pepper, cut into pieces 1 1/4 c. water 1/4 c. red wine vinegar 1 1/4 tsp. chicken bouillon 2 Tbsp. cornstarch 1 Tbsp. cooking oil 2 medium carrots, thinly sliced 1 clove garlic, minced 1/4 c. sugar 1 Tbsp. soy sauce 1/4 c. cold water 2 c. hot cooked rice Partially freeze pork; slice thinly across the grain into bite-size strips. In skillet over high heat, quickly cook pork strips in oil about 4 minutes or until brown. Remove pork from skillet; drain pork well on paper toweling. Add green pepper, sliced carrots and garlic to drippings in skillet. Cook about 4 minutes or until vegetables are crisp-tender but not brown. Drain off fat. Stir in the 1 1/4 cups water, the sugar, vinegar, soy sauce, bouillon granules and pork strips. Bring to boiling; boil rapidly for 1 minute. Blend the 1/4 cup cold water into cornstarch. Stir into vegetables and meat mixture. Cook and stir until mixture is thickened and bubbly. Serve over hot 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. |