TRADITIONAL SWEET AND SOUR PORK

Vegetables and Sauce

• 1 tablespoon peanut or vegetable oil
• 1 large green pepper, cut into 1-inch diagonal pieces
• 1 small red pepper, cut into 1-inch diagonal pieces
• 1 small onion, cut into small wedges
• 1 medium carrot, cut into diagonal slices
• 2 teaspoons finely chopped garlic
• 1/2 cup chicken broth
• 4 tablespoons sugar
• 4 tablespoons red wine vinegar
• 1 teaspoon soy sauce
• 1 tablespoon cornstarch dissolved in 2 tablespoons cold water

To prepare the pork, first mix together the egg, salt, cornstarch, flour and chicken broth in a large bowl. Add the pork and stir until well coated. Heat the 3 cups oil in a large wok, saucepan or deep fryer. It is ready when it almost begins to smoke or at 375° F. Add half of the pork, one piece at a time. Stir a little to keep the pieces from sticking together. Fry until golden brown, about 5 minutes. Remove with a slotted spoon to a small baking dish and keep warm in a preheated 250° F oven. Fry the second batch and add it to the first.

To prepare the vegetables and sauce, remove all the oil from the wok or use a large skillet. Heat the wok over high heat. Add the tablespoon of oil and swirl it in the bottom for about 30 seconds. Add the peppers, onions and carrots. Stir-fry about 1 minute, reducing the heat if necessary. Add the garlic. Continue to stir-fry until slightly darkened. (If you prefer your vegetables to be a little less crunchy, place a lid on the pan and cook about 5 minutes, stirring occasionally.) Add the chicken broth, sugar, vinegar and soy sauce and bring to a boil. Boil for about 1 minute. Stir the cornstarch and water mixture to recombine; add it to the pan and cook about 1 minute, stirring constantly until the sauce is thick and clear. Pour the vegetables and sauce over the pork and serve immediately with cooked white rice.