EASY SWEET AND SOUR PORK

SERVES 4

This is a quick, easy and light version of Traditional Sweet and Sour Pork. It would also be good with chicken or shrimp.

INGREDIENTS

1 pound lean boneless pork, cut into 1-inch cubes

1 tablespoon dry sherry

3 tablespoons soy sauce

2 teaspoons cornstarch

Salt and pepper to taste

3 tablespoons canola 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

1/4 cup dry sherry mixed with 1/4 cup water

4 tablespoons sugar

4 tablespoons red wine vinegar

1 teaspoon soy sauce

1 tablespoon cornstarch dissolved in 2 tablespoons cold water

In a medium bowl, mix together the 1 tablespoon of sherry, soy sauce, and 2 teaspoons cornstarch. Add the pork, and stir until well coated. Sprinkle with salt and pepper to taste. Set aside.

Heat a wok or large skillet over high heat. Add 1 tablespoon of the 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.) Remove from pan and set aside.

Add the remaining 2 tablespoons of oil to the hot pan and swirl. Use a slotted spoon to transfer the pork cubes to the pan. Stir-fry until lightly browned and done, about 6 minutes. Return the vegetables to the pan. Add the sherry and water mixture, sugar, vinegar, soy sauce and the pork marinating juices; 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. Serve immediately with cooked white rice.

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