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Categories:
center egg cornstarch all-purpose flour Chicken Broth Salad Oil green pepper carrot clove garlic vegetable oil sugar red wine vinegar soy sauce cornstarch
Viewed: 78 - Published at: 5 years agoIngredients
- 1 lb Boneless Pork Center Rib, Cut Into 1" Cubes
- 1 x Egg, Beaten
- 1/4 c. Cornstarch
- 1/4 c. All-Purpose Flour
- 1 1/4 c. Chicken Broth Salad Oil
- 1 lrg Green Pepper, Diced
- 1/2 c. Carrot, Minced
- 1 x Clove Garlic, Chopped
- 2 Tbsp. Vegetable Oil
- 1/2 c. Sugar
- 1/3 c. Red Wine Vinegar
- 2 tsp Soy Sauce
- 2 Tbsp. Cornstarch Warm Cooked Rice
Method
- Trim excess fat from pork.
- Combine egg, 1/4 c. cornstarch, flour, 1/4 c. chicken broth, and 1/2 tsp.
- salt; beat smooth.
- Pour salad oil into electric skillet to depth of 1 inch; heat to 375.
- Dip pork in batter; fry in warm oil for 5 to 6 min, or possibly until golden brown.
- Drain and keep hot.
- In a skillet, cook green pepper, carrot, and garlic in 2 Tbsp.
- oil until tender.
- Stir in 1 c. broth, sugar, vinegar, and soy sauce.
- Bring to boiling; boil rapidly 1 minute.
- Blend 1/4 c. cool water into cornstarch; stir into skillet.
- Cook and stir until thickened and bubbly.
- Stir in pork.
- Serve with rice.
