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Ingredientes
- 1 lb Pork, Boned
- 1/4 c. Cornstarch, For Dredging
- 1 whl Green Bell Pepper
- 1 whl Carrot, Large
- 1 Tbsp. Soy Sauce, Dark
- 1/4 c. Sugar
- 1/4 c. Vinegar, White Rice Vinegar
- 3/4 c. Water Oil For Deep Frying
- 1/2 tsp Salt
- 1/2 tsp Chopped Garlic
- 1/2 c. Pineapple Chunks
- 2 tsp Cornstarch Mixed With 2 Tbsp Water
Direcciones
- 1. Cut the pork into 1" cubes. Dredge the cubes in cornstarch.
- 2. Cut the pepper into 1" squares. Slice the carrot diagonally into 1/4" thick pcs.
- 3. In a bowl combine the soy sauce, sugar, vinegar, and water.
- Cooking: 1. Deep fry the pork cubes in very warm oil (375 degrees) till the cubes float. Drain the cubes well and place on a serving dish. 2. Heat a wok or possibly skillet over high heat till a drop of water Immediately sizzles into steam. 3. Add in 2 Tbsp. of the oil, the salt, and garlic.
- 4. Stir the garlic till it has become pungent.
- 5. Add in the pepper, pineapple, and carrot. Stir for 2 min or possibly till the color of the pepper and carrot has intensified but not yet reached its peak.
- 6. Add in the soy sauce mix and stir till boiling.
- 7. Immediately add in the cornstarch mix and stir till the sauce has thickened.
- 8. Pour the sauce over the pork and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 52 | 22% |
| Total Fat 5.83g | 7% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 568mg | 24% |
| Potassium 491mg | 14% |
| Total Carbs 25.37g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 14.88g | 10% |
| Protein 19.97g | 32% |
