[ Home ]
Ingredients
Serves 4
- 12oz (350g) Lean pork tenderloin or escalope
- salt and pepper
- 1 tablespoon chinese Rice Wine
- 1 beaten egg
- 2 tablespoons of plain flour
- Oil for deep frying
- For the sauce
- 1 tablespoon oil
- 1 small onion cut into chunks
- 1 tablespoon light soy sauce
- 1 small green pepper, cut into chunks
- 1 small carrot, cut into julienne strips
- 1 tablespoon light soy sauce
- 2 tablespoons soft brown sugar
- 3 tablespoons rice vinegar
- 1 tablespoon tomato puree
- 1/2 teaspoon chilli powder
- 4 fl oz (100ml) stock or water
- 1 tablespoon thin cornflour paste
|
Method
| Cut the pork into small bite size pieces and marinate in the salt, pepper and wine overnight. Coat the meat with the egg and flour and deep fry in a medium hot (180/350) oil for 5 minutes until golden brown. Meanwhile make the sauce by heating the oil, add the vegetables and stir fry for about 1 minute, then add add all the seasonings with the stock or water and bring to the boil, add the cornflour paste gradually to thicken as you prefer. Place the cooked pork on a serving dish and pour over the sauce. garnish with sesame seeds. |
[ Home ]
If you have a web site and would like to link to this recipe please copy the code below:
© Gavin McArdell 1997-2008. All rights reserved.
|