- 2 1/2 pounds [1.13 kg] lean pork chops
- 1/4 cup [60 mL] soy sauce
- 1 1/2 tablespoons [22.5 mL] dry Sherry
- 2 teaspoons [10 g] sugar
- 1 egg yolk
- 10 tablespoons [150 mL] cornstarch
- 3 cups [750 mL] vegetable oil
- 1 large yellow onion
- 8 green onions
- 1 sweet red or green pepper
- 4 ounces [113 g] fresh mushrooms
- 2 stalks celery
- 1 medium cucumber
- 3 tablespoons [45 mL] vegetable oil
- 1 [20-ounce / 568-mL] can pineapple chunks in syrup
- 1/4 cup [60 mL] white vinegar
- 3 tablespoons [45 mL] tomato sauce
- 1 cup [250 mL] water
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- Trim chops, discarding fat and bones.
- Cut pork chops into 1-inch [2.5-cm] pieces.
- Into a large glass bowl, mix together soy sauce, sherry, sugar and egg yolk.
- Mix in pork pieces.
- Cover and let stand for 1 hour, stirring occasionally.
- Drain pork pieces, reserving soy sauce mixture.
- Coat pork pices with 8 tablespoons [120 mL] of the cornstarch.
- Heat the 3 cups [750 mL] vegetable oil into a wok over high heat until it reaches 375°F [190°C].
- Brown 1/2 of pork pieces into hot oil, for about 5 minutes.
- Drain onto paper toweling.
- Cook and drain remaining pork pieces.
- Slice yellow onion into thin slices.
- Slice green onions into thin diagonal slices.
- Remove membranes, seed then coarsely chop sweet red or green pepper.
- Clean half or quarter mushrooms.
- Slice celery into 1/2-inch [1.3-cm] thick diagonal slices.
- Quarter cucumber lengthwise and remove seeds; cut into 1/4-inch [6-mm] dices.
- Heat remaining 3 tablespoons [45 mL] vegetable oil into a wok over high heat until hot.
- Stir-fry together all vegetables for 3 minutes.
- Drain pineapple chunks reserving syrup.
- Pour reserved syrup, reserved soy sauce mixture, vinegar and tomato sauce into vegetables.
- Combine water and remaining 2 tablespoons [30 mL] cornstarch.
- Add to vegetables; stir until boiling, and thickened.
- Add pork pieces and reserved pineapple chunks.
- Cook stirring until hot throughout, and serve.
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