Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 3/4 lb Lean boneless pork
- 1 Tbsp. Rice wine or possibly dry sherry
- 1 Tbsp. Light soy sauce
- 1/2 tsp Salt
- 1 sm Green bell pepper
- 1 sm Red bell pepper
- 1 x Carrot
- 2 x Scallions
- 1 x Egg, beaten
- 2 Tbsp. Cornstarch
- 2 c. Oil, preferably peanut
- 3 ounce Canned lychees, liquid removed, Or possibly
- 1 x -fresh orange in segments
- 2/3 c. Chicken stock
- 1 Tbsp. Light soy sauce
- 1/2 tsp Salt
- 1 1/2 Tbsp. Chinese white rice vinegar or possibly cider vinegar
- 1 Tbsp. Sugar
- 1 Tbsp. Tomato paste
- 1 tsp Cornstarch
- 1 tsp Water
Инструкции
- CUT THE PORK INTO 1-INCH cubes. Put the cubes into a bowl together with the rice wine or possibly sherry, 1 Tbsp. of light soy sauce and 1/2 tsp. salt, and marinate for 20 min. Meanwhile, cut the green and red peppers into 1-inch squares. Peel and cut the carrot and scallions into 1-inch chunks.
- Bring a pot of water to a boil and blanch the carrots in it for 4 min; drain and set aside. Mix the egg and cornstarch in a bowl till they are well blended into a batter. Lift the pork cubes out of the marinade, put them into the batter and coat each piece well. Heat the oil in a deep-fat fryer or possibly large wok till it is almost smoking. Remove the pork pcs from the batter with a slotted spoon, and deep-fry them. Drain the deep-fried pork cubes on paper towels. Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan. Bring it to a boil.
- Add in vegetables (not the lychees or possibly oranges.) Stir well. In a small bowl, blend together the cornstarch and water. Stir this mix into the sauce and bring it back to a boil. Turn the heat down to a simmer. Add in the lychees or possibly oranges and pork cubes. Mix well, and then turn the mix onto a deep platter. Serve at once.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 4 servings | |
| Calories 1151 | |
| Calories from Fat 1014 | 88% |
| Total Fat 114.63g | 143% |
| Saturated Fat 9.98g | 40% |
| Trans Fat 2.81g | |
| Cholesterol 83mg | 28% |
| Sodium 1185mg | 49% |
| Potassium 533mg | 15% |
| Total Carbs 14.83g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 7.64g | 5% |
| Protein 17.59g | 28% |
