Cooking Class #8: Sweet & Sour Pork

The next category for Laura’s cooking class was to cook a meat. She selected Sweet and Sour Pork.

Ingredients:

To Serve 4

1 lb lean boneless pork
2 T. Dry Sherry
salt and pepper
1 egg
3 T. Flour
3 T. oil
2 Carrots
2 Onions
1 Cucumber
1 Garlic Clove
¼ c. ketchup
2 t. Soy Sauce
2 T. Vinegar
1 T. Brown Sugar
1 T. Cornstarch
1 ¼ c. Water

Cut meat into ½ inch cubes. Put into a bowl with sherry and seasoning  and marinate for 30 minutes.

Lightly beat egg. Dip pork cubes in egg, then coat with flour. Heat oil in large skillet. Fry pork for 8 minutes till golden brown on all sides. Remove from pan.

Peel and chop carrots, onions, and cucumber. Peel and crush garlic. Add all to skillet and stir-fry for 5 minutes over fairly hight heat. Reduce heat to moderate. Add ketchup, soy sauce, vinegar, sugar, conrstarch dissoved in water and reserved marinade to the pan, Bring to a boil and cook for 3 minutes, stirring.

Return pork to pan and cook for 3 minutes more till heated through. Serve with plain boiled rice.