SWEET AND SOUR PORK
1½ pounds lean pork shoulder cut in 2 inch strips
2½ cups pineapple chunks
¼ cup brown sugar
2 tablespoons cornstarch
¼ cup vinegar
2 to 3 tablespoons soy sauce
½ teaspoon salt
1 small green pepper, cut in strips
¼ cup thinly sliced onions
Brown pork in small amount of oil. Add 1/2 cup water;
cover and simmer until tender, about 1 hour.
Drain pineapple, reserving syrup.
Combine sugar and cornstarch; add pineapple syrup,
vinegar, soy sauce and salt.
Add to pork that has been simmering; cook and stir until
Add pineapple chunks, green pepper strips and onions.
Cook 2 to 3 minutes.
Serve over hot, fluffy rice and pass extra soy sauce.
Sweet And Sour Meatballs
Yields: 4 Servings
1 1/2 pounds ground round ground round
1/4 cup parmesan cheese parmesan cheese
1/4 cup catsup catsup
1/2 cup bread crumbs bread crumbs
1/4 cup milk milk
1 egg egg
sweet & sour sauce: sweet & sour sauce:
3/4 cup water water
3 tablespoons brown sugar brown sugar
3 tablespoons catsup catsup
4 teaspoons cornstarch cornstarch
1/4 cup vinegar vinegar
1/4 cup orange juice orange juice
1 tablespoon lemon juice lemon juice
remaining ingredients: remaining ingredients:
2 tablespoons oil oil
1 clove garlic garlic
2 tablespoons scallions chopped
1 teaspoon ginger root peeled grated
2 tablespoons oil oil
2 green peppers diced
1 large onion diced
1 tomato cut in eighths
8 ounces pineapple chunks in juice drained
Make small meatballs and set aside. Combine sauce ingredients and set aside. Add oil to hot wok. Swirl. Stir fry garlic, scallions and ginger for 30 seconds. Add meat balls and gently stir fry for about 1 minute. Remove ingredients from wok. and set aside. Wipe wok clean. Reheat wok, add oil and stir fry green peppers, onion and tomato in consecutive order, stirring 30 seconds after each addition. Push vegetables to side of wok. Restir sweet and sour sauce and pour into center of wok, stirring until thickened and bubbly. Return meatballs to wok along with pineapple. Heat thoroughly and serve.
Sweet and Sour Chicken Wings
3 pounds of chicken wings
3/4 cup of sugar
1/2 cup of vinegar
3 to 4 tablespoons of ketchup
1 tablespoon of soy sauce
2 eggs, beaten
Vegetable oil for deep frying
Cut the chicken wings into sections. Sprinkle with garlic salt. Let it stand for 1 hour. Combine the sugar, vinegar, ketchup, and soy sauce in saucepan and heat until sugar dissolves. Set sweet and sour sauce aside. Heat the vegetable oil in pan to 375º F. Roll the chicken pieces in cornstarch and dip in egg. Deep fry the wings in small batches being careful not to overcrowd pan. Fry until golden brown, about 5 minutes. Preheat oven to 300º F. After all of the chicken has been fried, dip each piece in sweet and sour sauce. Arrange in shallow baking pan and bake for 45 minutes. Serves 6 to 8