|
SAUCE: Blend the water and cornstarch until smooth. Stir in the catsup,
soy sauce, sugar, vinegar and, if desired, a few drops of hot pepper
seasoning. Set aside.
PORK: Beat egg yolk with the water. Blend in 1 tablespoon flour and 1
tablespoon cornstarch until smooth. Add the cubed pork and mix to coat
well. Drain off the excess mixture from the pork cubes.
Place the wok over heat and add oil to 1-1/2 inch depth. Heat to 340
degrees. Use a thermometer if you can; it is more reliable than a wok with
a temperature gauge.
Add the drained meat and cook until golden brown, about 10-13
minutes. Remove with a slotted spoon and keep meat warm. Pour off all the
oil and wipe wok with a paper towel. Return 2 tablespoons of the oil to
wok. Place over medium-high heat. When oil is hot, add the garlic and
green peppers. Stir-fry for about 2 minutes, or until garlic is light
brown.
Add the pineapple, the sauce you prepared ahead of time and the pork.
Stir this mixture until it boils and thickens (about 1-1/2 minutes). Serve
over steamy hot rice.
|
