1 lb Pork fillet
1 tb Rice Wine
1 tb Soy sauce
1/2 c Cornstarch
1 sm Carrot
1 lg Green pepper
2 sl Canned pineapple
4 Chinese dried mushrooms
1 cl Garlic
1/4 c White vinegar
1/2 c Water
1/8 ts Black pepper
1 tb Soy sauce
1 tb Salt
5 tb Sugar
1 ts Dried chili pepper
1 tb Cornstarch
1 tb Water
Oil for deep frying
2 tb Oil
PREPARATION:
Cut pork into 3/4-inch cubes. Mix the sherry and 1
tablespoon soy sauce together, and add to the pork.
With your fingers rub the mixture into meat. Still
using your fingers, roll the cubes in about 1/2 cup
cornstarch until 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 warm water for 30 minutes. Drain, remove stems.
Cut into 1/2-inch strips. Smash, peel, and mince
garlic. Combine garlic, carrots, green pepper,
pineapple, and mushrooms. Combine vinegar, 1/2 cup
water, black pepper, 1 tablespoon soy sauce, salt,
sugar, and chili pepper. In a cup, mix 1 tablespoon
cornstarch with 1 tablespoon water.
COOKING:
Heat oil in deep fry pan to 375-degrees. Cook pork
cubes a few at a time until very light brown, about 5
minutes. Stir with a chopstick occasionally so that
the cubes do not touch each other. Drain on paper
towels, and keep hot in low oven (200-degrees).
Repeat this process, cooking pork in hot oil until
cubes float and are golden brown -- 2 to 3 minutes.
(This double cooking insures that the meat will be
crisp.) Heat the water-vinegar mixture in small
saucepan. In a medium-sized skillet or wok, heat 2
tablespoons of oil at high heat. Add
vegetable-pineapple mixture and stir-fry for 4
minutes. Add the hot water-vinegar mixture to the
vegetables and stir well. Add the cornstarch mixture,
and cook and stir until thickened, about 1 minute.
Pour sauce over pork cubes and mix.
