Side Pannel
Sweet and Sour Chicken, Pork or Shrimp Cantonese-Style
Sweet and Sour Chicken, Pork or Shrimp Cantonese-Style
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Chinese
Ingredients List
- 1 lb Pork (butt or loin is
- -best)or
- 1 lb Boneless chicken breast or
- 1 lb Shelled shrimp; (see special
- -shrimp marinade)
- ---a---
- 1/2 ts Salt
- 1/2 ts Soy sauce
- 1 tb Corn starch*
- 1 tb Cold water
- 1 Egg yolk
Directions
B
1 Green pepper
2 Carrots
2 Onions
1 cn Chunk pineapple or fresh if
-you wish
C
4 tb Vinegar
4 tb Catsup
4 tb Sugar
5 tb Cold water
5 tb Pineapple juice
3 ts Corn starch
1 ts Salt
1 ts Toasted sesame oil
D
1/2 c Or more corn starch
4 c Oil
Pound pork or chicken with back of clever to tenderize, then cup it into 1"
cubes. Mix it with A and marinate at least 30 minute, or overnight. Cut
peppers (remove seeds and membranes) into 1" squares. Peel carrot and slice
diagonally into 1/8" thick slices. Peel onion and cut into 1" squares.
Drain pineapple. Set each aside separately. Mix C together in a bowl and
set aside. Heat 4 to 6 cups of oil to deep frying temperature in a deep
skillet or wok. While oil is heating, individually coat each piece of meat,
removing excess marinade, with the 1/2 cup corn starch. When oil is hot,
add meat and cook until golden brown, about 4 minutes. Remove meat from
skillet and drain well. Put 2 Tbsp. of oil in a clean wok and heat it up
good and hot. A carrot and cook 1 minute, then add onions for 2 minutes,
green peppers for 1 minute and pineapple for 1 minute 5 minutes total.
Pour in C and cook until thickened. Turn off heat. Add meat and stir well.
Serve immediately.
NOTES: Special Shrimp marinade 1 tsp. salt, 1 tsp. Chinese cooking wine,
2 egg white, 4 tsp. corn starch * You can substitute arrowroot for corn
starch for a more authentic dish. Reduce amounts use in recipe by half. I
sometimes make a special variation of this by combining two or three of the
meats into Sweet and Sour Three Delights.
1 Green pepper
2 Carrots
2 Onions
1 cn Chunk pineapple or fresh if
-you wish
C
4 tb Vinegar
4 tb Catsup
4 tb Sugar
5 tb Cold water
5 tb Pineapple juice
3 ts Corn starch
1 ts Salt
1 ts Toasted sesame oil
D
1/2 c Or more corn starch
4 c Oil
Pound pork or chicken with back of clever to tenderize, then cup it into 1"
cubes. Mix it with A and marinate at least 30 minute, or overnight. Cut
peppers (remove seeds and membranes) into 1" squares. Peel carrot and slice
diagonally into 1/8" thick slices. Peel onion and cut into 1" squares.
Drain pineapple. Set each aside separately. Mix C together in a bowl and
set aside. Heat 4 to 6 cups of oil to deep frying temperature in a deep
skillet or wok. While oil is heating, individually coat each piece of meat,
removing excess marinade, with the 1/2 cup corn starch. When oil is hot,
add meat and cook until golden brown, about 4 minutes. Remove meat from
skillet and drain well. Put 2 Tbsp. of oil in a clean wok and heat it up
good and hot. A carrot and cook 1 minute, then add onions for 2 minutes,
green peppers for 1 minute and pineapple for 1 minute 5 minutes total.
Pour in C and cook until thickened. Turn off heat. Add meat and stir well.
Serve immediately.
NOTES: Special Shrimp marinade 1 tsp. salt, 1 tsp. Chinese cooking wine,
2 egg white, 4 tsp. corn starch * You can substitute arrowroot for corn
starch for a more authentic dish. Reduce amounts use in recipe by half. I
sometimes make a special variation of this by combining two or three of the
meats into Sweet and Sour Three Delights.
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