Recipes from China :: Chinese Main Dish Meats
2 1/2 lbs. lean pork chops
1/4 c. soy sauce
1 1/2 Tbsp. dry sherry
2 tsp. sugar
1 egg yolk
10 Tbsp. cornstarch
3 c. canola (or other vegetable) oil
1 large yellow onion
8 scallions
1 red or green bell pepper
4 oz. fresh mushrooms
2 stalks celery
1 med. cucumber
3 Tbsp. canola (or other vegetable) oil
1 can pineapple chunks in syrup
1/4 c. white vinegar
3 Tbsp. tomato sauce
1 c. water
Trim chops, discarding fat and bones. Cut pork into 1-in. pieces. Mix soy sauce, sherry, sugar and egg yolk in large glass bowl. Mix in pork. Cover and let stand 1 hour, stirring occasionally.
Drain pork, reserving soy sauce mixture. Coat pork with 8 Tbsp. of the cornstarch. Heat the 3 c. oil in wok over high heat until it reaches 375 degrees fahrenheit. Cook 1/2 of the pork in oil until brown, about 5 mins. Drain on absorbent paper. Cook and drain remaining pork.
Cut yellow onion into thin slices. Cut scallions into thin diagonal slices. Remove seeds from pepper and chop coarsely. Clean mushrooms and cut into halves or quarters. Cut celery into 1/2-in. diagonal slices. Cut cucumber lengthwise into quarters and remove seeds. Cut cucumber into 1/4-in. wide pieces. Heat the 3 Tbsp. oil in wok over high heat. Add all the prepared vegetables to oil. Stir fry 3 mins.
Drain pineapple, reserving syrup. Add the syrup, reserved soy sauce mixture, vinegar and tomato sauce to vegetables. Combine water and remaining 2 Tbsp. cornstarch. Add to vegetables. Cook and stir until sauce boils and thickens. Add pork and pineapple. Cook and stir until hot throughout.
Makes 6 servings.
