Ingredients
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Marinade
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1 EggsWhites
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1 T. Shaosing Wineor rice vinegar
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2 t. Soy SauceLight
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1 1⁄2 t. Sesame Oil
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1 T. Corn Starch
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1⁄4 t. Salt
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1 lb. Pork LoinBoneless
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Sauce
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5 T. Sugar
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1⁄2 t. Salt
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1⁄2 t. Rice Wine Vinegar
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1⁄4 c. Tomato Sauce
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2 T. Soy SauceLight
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2 T. Shaosing Wineor rice vinegar
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2 T. Vegetable Oil
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1 T. GarlicMinced
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1 1⁄2 t. GingerMinced
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1 T. Corn Starch
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2/3 c. Chicken Broth
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Stir Fry
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2 T. Vegetable Oil
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1⁄2 c. OnionSliced
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1⁄2 c. Green PepperSliced
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1⁄2 c. Red PeppersSliced
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1 qt. Peanut Oilor vegetable oil
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1/3 c. Corn Starch
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1/3 c. Flour
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1⁄2 c. PineappleTidbits
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1⁄2 c. Pickled Shallots
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1 T. Sesame Oil
Directions
Marinade:
Whisk ingredients (except pork) together in a bowl. Cut pork in 1-inch cubes, and with the
flat side of a cleaver or a meat pounder, lightly pound the cubes to loosen fibers. Add meat to
marinade and toss to coat. Let the meat marinate, covered and chilled, for 1 hour.
Sauce:
In a bowl, combine the sugar, salt, rice wine vinegar, tomato sauce, light soy sauce, and
Shaosing wine. To a heated wok (we used a fry pan), add the vegetable oil, minced garlic, and
minced ginger. Stir fry for 30 seconds. Add sauce ingredients from bowl and bring to a simmer.
Stir in cornstarch dissolved in chicken broth. Simmer mixture until lightly thickened, then keep it
warm.
Stir Fry:
In 2 T. vegetable oil, stir fry the onions, green peppers and red peppers. Cook them for 2
minutes, or until softened.
In another wok (we used a deep fat fryer), put in the quart of oil and heat to 365°. In a
shallow bowl mix together cornstarch and flour. Dredge meat pieces in flour mixture. Add meat
to hot oil. Deep fry pork until crunchy brown, about three minutes. Transfer meat with a slotted
spoon to paper towels to drain.
To the wok with the stir fried vegetables, add the pineapple, pickled shallots, and the sauce.
Simmer for 1 minute, then add the meat. Simmer until heated through. Add sesame oil and serve
immediately. Serves 4.
