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Ingredientes
- 1 lb Lean and fat boneless pork
- 2 tsp Salt, or possibly to taste
- 2 x Large eggs, beaten
- 3 Tbsp. Plus
- 1 tsp Dry cornstarch (corn-flour)
- 1 med Green pepper
- 7 ounce Bamboo shoots
- 4 c. Vegetable oil for deep-frying
- 4 tsp Garlic, sliced
- 2 Tbsp. Scallions, minced
- 4Â 1/2 Tbsp. Sugar
- 3 Tbsp. Vinegar
- 2 tsp Soy sauce
- 2 Tbsp. Tomato ketchup
- 1 c. Water
- 1/4 tsp Salt, or possibly to taste
- 2 tsp Cornstarch (cornflour) dissolved in
- 2 tsp Water
Direcciones
- 1. Wash the pork and cut into diamond-shaped slices about 1 inch long. Mix with the salt and let stand for 15 min, then mix well with the Large 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 aside.
- 3. Heat the oil in a wok over medium heat to very warm, about 375. Deep-fry the pork slices till they turn golden 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.
- 5. Pour the oil out of the wok, leaving only sufficient to cover the bottom, about 2 tbsp. Heat to very warm, or possibly till the oil surface ripples. Add in the garlic and and stir-fry. Then add in the scallions and green pepper and stir-fry for 1 minute. Add in the sweet-and-sour sauce and bring to a boil.
- Stir the dissolved cornstarch to blend and add in to the wok. Cook, stirring, till thickened. Add in the pork. Stir to coat thoroughly. Remove and serve.
