About this recipe:Sweet and sour sauce doesn't have to be thick, gloopy and bright orange. This modern, light version allows the succulence of the meat and the fresh flavours and different textures of a colourful variety of vegetables and noodles to shine through. Some plainly cooked rice is all that is needed to complete the meal.
340 g (12 oz) pork fillet, trimmed of fat and cut into 5 x 1 cm (2 x ½ in) strips
250 g centre-cut pork fillet, boneless
1 tbsp light soy sauce
2 tsp cornflour
4 stalks spring onion
2 sheets medium Chinese egg noodles, about 125 g (4 ½ oz) in total
1 button ginger
2 tbsp sunflower oil
3 cloves garlic
8 baby corn, about 75 g (2 ½ oz) in total, quartered lengthways
4 tablespoons dry starch
170 g (6 oz) carrots, cut into fine shreds about 5 cm (2 in) long
2 1/2 tablespoons sugar
1 large garlic clove, finely chopped
2 tablespoons vinegar
1 tbsp finely diced fresh root ginger
2/3 teaspoon soy sauce
300 g (10 ½ oz) bean sprouts
1 teaspoon rice wine
4 spring onions, sliced diagonally
2/3 teaspoon salt
1 tsp toasted sesame oil
MSG to taste
300 ml vegetable oil
Sweet and sour sauce
100 ml chicken stock
1 tbsp cornflour
1 tbsp demerara sugar
1 tbsp rice wine vinegar
2 tbsp rice wine or dry sherry
2 tbsp tomato ketchup
3 tbsp light soy sauce
1 can pineapple slices in natural juice, about 425 g, drained and chopped, with juice reserved
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Method Prep:35min › Cook:15min › Ready in:50min
Place the pork strips in a bowl, sprinkle over the soy sauce and pepper to taste and stir to coat the meat. Sprinkle over the cornflour and stir again. Cover and set aside.
To make the sauce, mix together the cornflour, sugar, vinegar, rice wine or sherry, ketchup, soy sauce and reserved pineapple juice in a small bowl. Set aside.
Cook the noodles in a saucepan of boiling water for 3 minutes, or cook or soak them according to the packet instructions. Drain well and set aside.
Heat a wok or heavy-based frying pan until really hot, then add 1 tbsp of the oil and swirl to coat the wok. Add the pork and leave for 1 minute to brown, then stir-fry over a high heat for 3–4 minutes. Remove the pork with a draining spoon and set aside.
Heat the remaining oil in the wok, then add the corn and stir-fry for 1 minute. Add the carrots, garlic and ginger and stir-fry for another minute. Sprinkle over 5 tbsp water and let the vegetables steam for 2–3 minutes.
Pour in the sauce mixture, stir well and bring to the boil. Put the meat back in the wok and add the noodles, pineapple and bean sprouts. Heat through, stirring and tossing. Add the spring onions and sesame oil and serve.
Pound the pork fillet with blunt side of a knife or meat hammer. Cut into about 4-cm long, 1-cm wide strips and place in a bowl. Add the rice wine, 1/3 teaspoon salt, and a little bit of MSG. Mix and marinate for a while.
Put the eggs and 3 tablespoons starch in a bowl and beat well to form a thin batter. Finely chop the spring onion. Mince the ginger and garlic into rice-sized pieces.
Combine the chicken stock, sugar, vinegar, soy sauce, remaining salt and 1 tablespoon starch in a small bowl and blend to form a sauce mixture.
Heat a wok, pour in the oil, and heat to 140 degrees C. Put the pork strips in the batter and stir to coat. Add the strips one by one into the wok and deep-fry until light golden. Remove with a slotted spoon and drain.
Re-heat the oil to 170 degrees C, bring all the pork strips back to the wok, and deep-fry until golden brown. Turn off the heat and remove with a slotted spoon promptly. Drain and place in a serving dish. Reserve 2 tablespoons oil.
Pour the 2 tablespoons of oil in the wok and heat to 120 degrees C. Add the ginger and garlic and saute until fragrant. Add the spring onion and sauce mixture, and stir constantly until it begins to thicken. Pour the sauce over the pork strips and serve.
Some more ideas
For a hotter sauce, add 1 small fresh red chilli, seeded and finely chopped. * Use boneless pork shoulder instead of fillet.
Over the past 20 years, farmers have been breeding leaner pigs, and pork now contains considerably less fat than it did in the past. The average fat content is much the same as skinless chicken breast. * Bean sprouts are rich in vitamin C and several of the B vitamins; they also provide some potassium. Adding them at the last minute preserves as much of their vitamin C content as possible.
Each serving provides
Excellent source of folate, niacin, vitamin A, vitamin B1, vitamin B6, vitamin B12, vitamin C, vitamin E. Good source of iron, vitamin B2, zinc. Useful source of selenium.
Oh dear, your steps aren't in the right order at all. Consider moving step 7 to the beginning.
Also, how about separating out your ingredients list so that it's obvious which cornflour is for which part of the recipe etc? I found this difficult to follow I'm afraid. - 19 Jun 2013