Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1/4 c. Corn starch
- 1/4 c. Flour
- 1 x Egg
- 1/4 c. Water
- 1/4 c. Sugar
- 1/4 c. Vinegar
- 1/4 c. Pineapple juice
- 2 dsh Red food coloring (optional)
- 1 Tbsp. Corn starch
- 2 Tbsp. Water
- Â Â Peanut oil for deep frying
- 1 lb Lean, tender pork bite size pcs
- Â Â Peanut oil for stir frying
- 1 c. Pineapple, in bite size pcs
- 1 c. Green pepper, in bite size pcs
- 1 c. Red pepper, in bite size pcs
Direcciones
- 1. Mix corn starch, flour and egg. Add in sufficient water to make smooth batter
- (au rouban).
- 2. Bring sugar, vinegar, pineapple juice and food coloring to a boil.
- 3. Mix cornstarch with water and add in gradually to boiling mix till sauce thickens. Cover and reduce heat to hot.
- 4. Heat oil to 375F. 4. Dip pork in coating and drop into oil. Brown in oil for 3-4 min. If pot is small, fry in two batches so which temperature of oil does not drop too much on addition of meat, and allow oil to reheat between batches.
- 5. When second batch is almost done, put first batch back in to reheat.
- 6. While meat is deep frying, heat wok. Add in peanut oil and peppers, stir fry for 2 min.
- 7. Add in pineapple, stir fry for another 2 min.
- 8. Remove meat from oil, drain on paper towels, and add in to wok.
- 9. Add in sauce to wok and stir to coat.
- Notes: Makes 6 C.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 4 servings | |
| Calories 303 | |
| Calories from Fat 64 | 21% |
| Total Fat 7.09g | 9% |
| Saturated Fat 2.37g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 61mg | 3% |
| Potassium 568mg | 16% |
| Total Carbs 35.84g | 10% |
| Dietary Fiber 1.8g | 6% |
| Sugars 18.3g | 12% |
| Protein 22.23g | 36% |
