TIEM SHUEN GEE YOK (SWEET & SOUR PORK)

      Title: TIEM SHUEN GEE YOK (SWEET & SOUR PORK)
  Categories: China, Ham/pork, Fruits, Vegetables
       Yield: 1 Servings
  
       1 lb Pork fillet
       1 tb Rice Wine
       1 tb Soy sauce
     1/2 c  Cornstarch
       1 sm Carrot
       1 lg Green pepper
       2 sl Canned pineapple
       4    Chinese dried mushrooms
       1 cl Garlic
     1/4 c  White vinegar
     1/2 c  Water
     1/8 ts Black pepper
       1 tb Soy sauce
       1 tb Salt
       5 tb Sugar
       1 ts Dried chili pepper
       1 tb Cornstarch
       1 tb Water
            Oil for deep frying
       2 tb Oil
  
   PREPARATION:
   
   Cut pork into 3/4-inch cubes.  Mix the sherry and 1 tablespoon soy
   sauce together, and add to the pork. With your fingers rub the
   mixture into meat. Still using your fingers, roll the cubes in about
   1/2 cup cornstarch until thoroughly dredged but not too thickly
   covered. (The fineness of the end result of this recipe depends on
   the meat's being crisp -- never soggy.) Cut the carrot on the
   diagonal into 1/4-inch slices. Cut the green pepper in half; remove
   seeds and cut into 1-inch squares. Cut the pineapple slices into
   1/2-inch wedges. Wash the Chinese mushrooms and soak in warm water
   for 30 minutes.  Drain, remove stems. Cut into 1/2-inch strips.
   Smash, peel, and mince garlic. Combine garlic, carrots, green pepper,
   pineapple, and mushrooms.  Combine vinegar, 1/2 cup water, black
   pepper, 1 tablespoon soy sauce, salt, sugar, and chili pepper. In a
   cup, mix 1 tablespoon cornstarch with 1 tablespoon water.
   
   COOKING:
   
   Heat oil in deep fry pan to 375-degrees.  Cook pork cubes a few at a
   time until very light brown, about 5 minutes. Stir with a chopstick
   occasionally so that the cubes do not touch each other. Drain on
   paper towels, and keep hot in low oven (200-degrees). Repeat this
   process, cooking pork in hot oil until cubes float and are golden
   brown -- 2 to 3 minutes. (This double cooking insures that the meat
   will be crisp.) Heat the water-vinegar mixture in small saucepan. In
   a medium-sized skillet or wok, heat 2 tablespoons of oil at high
   heat.  Add vegetable-pineapple mixture and stir-fry for 4 minutes.
   Add the hot water-vinegar mixture to the vegetables and stir well.
   Add the cornstarch mixture, and cook and stir until thickened, about
   1 minute. Pour sauce over pork cubes and mix.
   
   SOURCE: ORIENTAL COOKING by Schryver
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