• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Sweet-And-Sour Pork, Guangzhou Style

  • Recipe Submitted by on

Category: Chinese

 Ingredients List

  • 1 lb Lean and fat boneless pork
  • 2 ts Salt; or to taste
  • 2 Eggs; beaten
  • 3 tb Plus
  • 1 ts Dry cornstarch (corn-flour)
  • 1 md Green pepper
  • 7 oz Bamboo shoots
  • 4 c Vegetable oil for
  • -deep-frying
  • 4 ts Garlic; sliced
  • 2 tb Scallions; chopped


4 1/2 tb Sugar
3 tb Vinegar
2 ts Soy sauce
2 tb Tomato ketchup
1 c Water
1/4 ts Salt; or to taste
2 ts Cornstarch (cornflour)
-dissolved in
2 ts Water

1. Wash the pork and cut into diamond-shaped slices about 1 inch long. Mix
with the salt and let stand for 15 minutes, then mix well with the eggs and
dry cornstarch.

2. Halve vertically, seed and wash the green pepper. Cut the green pepper
and the bamboo shoots into diamond shapes, the same size as the pork. Set

3. Heat the oil in a wok over medium heat to very hot, about 375. Deep-fry
the pork slices until they turn golden brown and float to the surface. Drop
the bamboo shoots into the oil and remove immediately, along with the pork.
Drain well and set aside.

4. Make the sweet-and-sour sauce in another pot.

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