oriental pork stir-fry
I think my mother got this recipe with a new electric skillet she bought sometime around 1969-1970. That was when making Asian food at home was taking on in popularity. The vegetable ingredients can be very individual. We used to add water chestnuts to ours, and sometimes pineapple chunks.
prep time
10 Min
cook time
20 Min
method
Stir-Fry
yield
4-5 serving(s)
Ingredients
- 1 pound boneless pork, cut in 1" cubes
- 1 - beaten egg
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 1/4 cups chicken broth, divided
- 1/2 teaspoon salt
- - cooking oil, such as peanut or safflower
- 1 large bell pepper, diced
- 1/2 cup sliced carrot
- 1 small jar sliced mushrooms, drained (optional)
- 1/2 cup sliced white onion
- 1 teaspoon minced garlic
- 1/2 cup sugar
- 1/3 cup red wine vinegar
- 1 tablespoon soy sauce
- 2 tablespoons corn starch
- 8 ounces pineapple chunks, drained (optional)
- - hot cooked rice
How To Make oriental pork stir-fry
-
Step 1Trim excess fat from pork. Combine egg, 1/4 cup cornstarch, flour, 1/4 cup chicken broth, and salt, and beat to a smooth batter.
-
Step 2Pour oil into electric skillet to a depth of 1 inch; heat to 375°F. Dip pork cubes in batter; fry in hot oil for 5-6 minutes, or till golden. Drain and keep warm.
-
Step 3Empty oil from skillet, reserving 2 tablespoons for stir-frying. Cook bell pepper, carrot, mushrooms, onions, and garlic in reserved oil until tender, about 2-3 minutes. Stir in 1 cup of the chicken broth, sugar, vinegar, and soy sauce. Bring to boiling; boil rapidly for 1 minute. Add pineapple chunks if using.
-
Step 4Blend 1/4 cup cold water (or reserved pineapple juice) into 2 tablespoons cornstarch; stir into skillet. Cook and stir until thickened and bubbly. Stir in pork. Serve over rice.
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