Sweet and Sour Pork-Loin Hong Kong Style
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| 10 oz. | pork tenderloin |
| | as needed sesame oil |
| 1/2 | green pepper |
| 1/2 | red pepper |
| 1/2 | onion |
| 6 piece | of pineapple |
| 3 tsp | white vinegar |
| 5 tsp | sugar |
| 1 tsp | cherry juice |
| pinch | potato flour |
| 2 tsp | ketchup |
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| remove silver skin from the tenderloin. cut tenderloin into thin |
| strips. heat wok with the sesame oil. in a mixing bowl toss the |
| tenderloin strips with the potato starch and roll into meat balls. add |
| the coated meat balls to the hot oil and saute. dice the peppers and |
| onion and place in a separate heated pan to saute. add the balance of |
| the ingredients to make the sauce. drain the oil from the tenderloin |
| balls and add the vegetables, toss and serve. |
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| (ID: 9396) Mirror: rec.food.recipes: Sat, Dec 27, 2003 |