Sweet and sour pork stir-fry

Recipe from: 3/1/2000 12:00:00 AM
Ingredients 16
Servings 4
Time 30 minutes

Ingredients

  • 30
    ml
    dry sherry
  • 350
    g
    pork strips
  • 50
    ml
    sunflower oil
  • 2
    onions, sliced
  • 3
    large eggs
  • 250
    g
    rice, cooked and drained
  • 2
    cloves garlic, crushed
  • 3
    ml
    ground ginger
  • 1
    green pepper, cubed
  • 15
    ml
    dark soy sauce
  • 25
    ml
    white wine vinegar
  • 50
    ml
    tomato sauce
  • 25
    ml
    sugar
  • 1
    small pineapple, diced
  • 15
    ml
    cornflour
  • 1
    tomato, peeled and cut into thin wedges
 

Method

15 minutes
 
Pour sherry over pork slices and marinate for at least 30 minutes. EGG RICE: Heat 20 ml oil in a large frying pan over a high heat. Add one sliced onion and stir-fry until onion has browned. Add eggs to the pan and stir to scramble for a few seconds. Add cooked rice to the pan and continue to stir until hot. Set aside and keep warm. SAUCE: Heat 15 ml oil in a saucepan and add the second onion, garlic and ginger. Sauté; for one minute, then add green pepper and sauté; for a minute more. Add soy sauce, vinegar, tomato sauce, sugar and 200 ml water and bring to the boil. Add pineapple and reduce heat. Simmer gently for five minutes. Mix 15 ml cornflour with a little cold water and stir into the sauce. Add tomato and simmer for a further three to four minutes, stirring occasionally until thickened. Heat remaining oil in a frying pan. Fry pork pieces over a high heat for two to three minutes until just cooked. Stir into sauce. Serve spooned over egg rice.
 

Read more on: pork  |  shallow-fry
 

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