Monday, October 30, 2006

Sweet and Sour Pork Stirfry

This recipe comes from a cookbook called Thai & South-East Asian Cooking and Far Eastern Classics. It's one of many recipes that look good and fairly easy to make. As always, it's the preparation that makes a good stirfry, make sure all ingredients are prepared before you start, you will have no time to do so during the cooking.

Sweet and Sour Pork Stirfry
450 g pork
2 Tbsp all-purpose flour
3 Tbsp oil
1 onion, roughly chopped
1 garlic clove, crushed and minced
1 green or red bell pepper, seeded and sliced
350 g carrots, cut into thin strips
8 oz can bamboo shoots, drained
1 Tbsp wine vinegar, white or red
1 Tbsp brown sugar
2 tsp tomato paste
2 Tbsp soy sauce, light or dark
1/2 cup water
salt and pepper to taste

Thinly slice the pork. Season the flour with salt and pepper, then toss the pork chunks in the flour to coat. Add more flour, if needed.

Heat the oil till smoking and cook the pork, in batches if necessary, until golden brown, about 5-7 minutes. Remove the pork and leave to drain on paper towels.

Add the onion and garlic to the wok and cook for 3 minutes. Add the bell pepper and carrots and stir-fry over high heat for 6-8 minutes, until the vegetables begin to soften.

Add the pork back to the pan, then add the bamboo shoots, wine vinegar, brown sugar, tomato paste, soy sauce and water. Stir to combine, bring to boil and simmer for 2-3 minutes, until all ingredients are hot. Salt and pepper to taste. Serve immediately.

Serves 3-4.

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