Pork sweet-sour

Name: Pork sweet-sour
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: 1 l oil for frying; 2 TABLESPOONS Potato starch; 3 TABLESPOONS Flour; 1/2 TEASPOON Baking Powder; 1 Egg Yolk; 750 g Pork escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Carrots; 250 g Mushrooms; 1 can(s) (580 ml, drainer: 280 g) Bamboo shoots in thin strips; 150 g frozen peas; 5 TABLESPOONS Tomato Ketchup; 6 TABLESPOONS White wine vinegar; 2 TABLESPOONS Sherry; 3 TABLESPOONS Apricot Jam; 2 TABLESPOONS Sugar; 7-10 Tbsp Rose peppers; 1 collar Chinese chives (alternatively European)

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 5

1 l oil for frying
2 TABLESPOONS Potato starch
3 TABLESPOONS Flour
1/2 TEASPOON Baking Powder
1 Egg Yolk
750 g Pork escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Carrots
250 g Mushrooms
1 can(s) (580 ml, drainer: 280 g) Bamboo shoots in thin strips
150 g frozen peas
5 TABLESPOONS Tomato Ketchup
6 TABLESPOONS White wine vinegar
2 TABLESPOONS Sherry
3 TABLESPOONS Apricot Jam
2 TABLESPOONS Sugar
7-10 Tbsp Rose peppers
1 collar Chinese chives (alternatively European)

Directions

1
Remove 4 tablespoons of the oil. Heat the rest of the oil in a wok for frying. Mix starch, flour, baking powder, egg yolk, oil and 6 tablespoons of water to a smooth batter. Dab meat dry and cut into cubes. Season with salt and pepper. Mix with the dough.
2
Drain and deep-fry in portions in hot oil until golden brown. Lift out with a skimmer and drain on kitchen paper. Peel carrots and cut them diagonally into thin slices. Clean, wash and slice the mushrooms. Drain the bamboo. Pour oil out of the wok up to approx. 2 tablespoons. Fry the carrots in the wok for about 5 minutes. Add the mushrooms, bamboo and peas and cook for 3 minutes. Mix ketchup, vinegar, sherry, jam and sugar. Season with salt, pepper and paprika. Add the meat cubes and sauce to the vegetables and heat up with them. Wash the chives, dab dry and cut into small rolls.
3
Fry the carrots in the wok for about 5 minutes. Add the mushrooms, bamboo and peas and cook for 3 minutes. Mix ketchup, vinegar, sherry, jam and sugar. Season with salt, pepper and paprika. Add the meat cubes and sauce to the vegetables and heat up with them. Wash the chives, dab dry and cut into small rolls. Sprinkle over them. Rice tastes good with it