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Receta Sweet And Sour Pork (Tiem Shuen Gee Yok)
by Global Cookbook

Sweet And Sour Pork (Tiem Shuen Gee Yok)
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Ingredientes

  • 1 lb Pork fillet
  • 1 Tbsp. Rice Wine
  • 1 Tbsp. Soy sauce
  • 1/2 c. Cornstarch
  • 1 sm Carrot
  • 1 lrg Green pepper
  • 2 slc Canned pineapple
  • 4 x Chinese dry mushrooms
  • 10 ml Garlic
  • 1/4 c. White vinegar
  • 1/2 c. Water
  • 1/8 tsp Black pepper
  • 1 Tbsp. Soy sauce
  • 1 Tbsp. Salt
  • 5 Tbsp. Sugar
  • 1 tsp Dry chili pepper
  • 1 Tbsp. Cornstarch
  • 1 Tbsp. Water
  •     Oil for deep frying
  • 2 Tbsp. Oil

Direcciones

  1. PREPARATION:Cut pork into 3/4-inch cubes. Mix the sherry and 1 Tbsp. soy sauce together, and add in to the pork. With your fingers rub the mix into meat. Still using your fingers, roll the cubes in about 1/2 c. cornstarch till thoroughly dredged but not too thickly covered. (The fineness of the end result of this recipe depends on the meat's being crisp - never soggy.) Cut the carrot on the diagonal into 1/4-inch slices. Cut the green pepper in half; remove seeds and cut into 1-inch squares. Cut the pineapple slices into 1/2-inch wedges. Wash the Chinese mushrooms and soak in hot water for 30 min. Drain, remove stems. Cut into 1/2-inch strips.
  2. Smash, peel, and mince garlic. Combine garlic, carrots, green pepper, pineapple, and mushrooms. Combine vinegar, 1/2 c. water, black pepper, 1 Tbsp. soy sauce, salt, sugar, and chili pepper.
  3. In a c., mix 1 Tbsp. cornstarch with 1 Tbsp. water.
  4. COOKING:Heat oil in deep fry pan to 375-degrees. Cook pork cubes a few at a time till very light brown, about 5 min. Stir with a chopstick occasionally so which the cubes don't touch each other. Drain on paper towels, and keep warm in low oven (200-degrees). Repeat this process, cooking pork in warm oil till cubes float and are golden - 2 to 3 min. (This double cooking insures which the meat will be crisp.) Heat the water-vinegar mix in small saucepan.
  5. In a medium-sized skillet or possibly wok, heat 2 Tbsp. of oil at high heat.
  6. Add in vegetable-pineapple mix and stir-fry for 4 min.
  7. Add in the warm water-vinegar mix to the vegetables and stir well.
  8. Add in the cornstarch mix, and cook and stir till thickened, about 1 minute. Pour sauce over pork cubes and mix.