Pork sweet-sour
easy
45 mins
45 mins
Ingredients
- 1 l oil for frying
- 2 TABLESPOONS Potato starch
- 3 TABLESPOONS Flour
- 1/2 TEASPOON Baking Powder
- 1 Egg Yolk
- 750 g Pork (in pieces)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 500 g Carrots
- 250 g Mushrooms
- 1 can(s) (580 ml) Bamboo shoots in thin strips
- 150 g frozen peas
- 5 TABLESPOONS Tomato Ketchup
- 6 TABLESPOONS White wine vinegar
- 2 TABLESPOONS dry 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 remaining oil in a wok. Mix starch, flour, baking powder, egg yolk, 4 tablespoons of oil and 6 tablespoons of water to a smooth dough. Wash the meat, dab dry and cut into cubes. Season with salt and pepper. Pull pieces of meat through the dough with a fork.
- 2
Drain a little and bake in portions in hot fat until golden brown. Lift out the meat with a skimmer and let it drain on kitchen paper. Peel and wash the carrots and cut them into thin slices at an angle. Clean the mushrooms, wipe with kitchen paper and cut into slices. Drain well on a sieve. Pour the oil out of the wok, except for approx. 2 tablespoons (keep, can still be used for frying). Fry the carrots in the wok for about 5 minutes. Add mushrooms, bamboo and peas and cook for approx. 3 minutes. Mix ketchup, vinegar, sherry, jam and sugar. Season with pepper, salt and paprika. Add the meat cubes and sauce to the vegetables and heat up as well.
- 3
Pour the oil out of the wok, except for approx. 2 tablespoons (keep, can still be used for frying). Fry the carrots in the wok for about 5 minutes. Add mushrooms, bamboo and peas and cook for approx. 3 minutes. Mix ketchup, vinegar, sherry, jam and sugar. Season with pepper, salt and paprika. Add the meat cubes and sauce to the vegetables and heat up as well. Garnish with chives as desired. Rice tastes good with it
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