Sweet And Sour Chicken, Pork Or Shrimp Cantonese Style Recipe

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Servings: 1

Ingredients

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Lb. pork or possibly chicken with back of clever to tenderize, then c. it into 1" cubes. Mix it with A and marinate at least 30 minute, or possibly overnight. Cut peppers (remove seeds and membranes) into 1" squares. Peel carrot and slice diagonally into 1/8" thick slices. Peel onion and cut into 1" squares.
Drain pineapple. Set each aside separately. Mix C together in a bowl and set aside. Heat 4 to 6 c. of oil to deep frying temperature in a deep skillet or possibly wok. While oil is heating, individually coat each piece of meat, removing excess marinade, with the 1/2 c. corn starch. When oil is warm, add in meat and cook till golden, about 4 min. Remove meat from skillet and drain well. Put 2 Tbsp. of oil in a clean wok and heat it up good and warm. A carrot and cook 1 minute, then add in onions for 2 min, green peppers for 1 minute and pineapple for 1 minute - 5 min total.
Pour in C and cook till thickened. Turn off heat. Add in meat and stir well.
Serve immediately.
NOTES: Special Shrimp marinade - 1 teaspoon salt, 1 teaspoon Chinese cooking wine, 2 egg white, 4 teaspoon corn starch* You can substitute arrowroot for corn starch for a more authentic dish. Reduce amounts use in recipe by half. I sometimes make a special variation of this by combining two or possibly three of the meats into Sweet and Sour Three Delights.