Sweet and Sour Pork Stir-Fry [camp fire]
Servings: 4
  • 1 pound [454 g] lean pork medallions, into fine strips
  • 1 egg
  • 1/4 cup [60 mL] milk
  • Flour, to sprinkle
  • Vegetable oil
  • 1/4 cup [60 mL] grated peeled carrot
  • 1/2 sweet green pepper, membranes removed and seeded, into fine strips
  • 1 [10-ounce / 284-mL] jar any desired sweet and sour sauce
  • Prepare a charcoal fire on the spot provided on your site; preheat until hot.
  • Beat together egg and milk into a disposable al bowl.
  • Dip pork strips into mixture; shake pork strips to remove excess mixture then well coat pork strips with flour.
  • Heat some vegetable oil into a disposable al frypan onto preheated roack over hot embers.
  • Brown coated pork strips stirring into hot oil, until golden brown and really well-done.
  • Still stirring, mix in grated carrot, fine sweet green pepper strips and with sweet and sour sauce.
  • Cook to soften vegetable pieces, until really hot.