West Bend L5818 - Manuel (Page 7)

7
SWEET AND SOUR PORK
1½ pounds boneless pork loin, cut into ½ inch cubes
¼ cup soy sauce
1 egg-slightly beaten
¾ cup cornstarch
1½ cups vegetable oil
1 small onion, cut into 6 wedges
1 small green pepper, cut into 1-inch cubes
1 8-oz can pineapple chunks, drained, reserve juice
1 large tomato, cut into 8 wedges
½ cup white wine vinegar
1 tablespoon vegetable oil
1 tablespoon brown sugar
1 tablespoon soy sauce
1 teaspoon freshly ground black pepper
2 teaspoons cornstarch dissolved in 4 teaspoons water
1. Toss pork cubes in soy sauce; roll in egg, then in cornstarch, shaking off any
excess cornstarch.
2. Preheat 1½-cups oil in Wok at 375°F/190.5°C. Add pork in 4 batches, frying until
golden brown. Drain on paper towels. Turn Wok off. Keep pork warm in
200°F/93.3°C oven.
3. Remove all but 1-tablespoon oil from Wok. Heat at 350°F/176°C. Add onion and
stir-fry for 1 minute. Push up side. Add green pepper cubes, stir-fry for 1 minute.
Push up side. Add pineapple and tomato wedges, stir-fry for 1 minute. Push up
side.
4. Combine reserved pineapple juice, wine vinegar, oil, brown sugar, soy sauce and
pepper. Add to Wok and bring to a boil. Add cornstarch mixture, stirring until
thickened. Return pork to Wok and combine all ingredients. Serve immediately.
Serves 4.
ALMOND CHICKEN
2 tablespoons vegetable oil
2 whole chicken breasts, skinned, boned and thinly sliced
1 8-ounce can sliced water chestnuts, drained.
½ cup slivered almonds
3 tablespoons soy sauce
1½ cups chicken broth or bouillon
4 tablespoons cornstarch
½ cup cold water
1. Preheat oil in Wok at 375°F/190.5°C. Add chicken and stir-fry until opaque (about
5 minutes).
2. Add water chestnuts, almonds, soy sauce and chicken broth to the Wok. Stir to
blend, cover and cook for 1-½ minutes.
3. Combine cornstarch and water. Add to Wok and stir until thickened. Combine all
ingredients. Reduce heat to warm for serving. Serves 4.