Sweet-And-Sour Pork, Guangzhou Style
| Yield: | 1 Servings |
| Categories: | Chinese, Pork |
| 1 | lb | Lean and fat boneless pork |
| 2 | ts | Salt; or to taste |
| 2 | Eggs; beaten | |
| 3 | tb | Plus |
| 1 | ts | Dry cornstarch (corn-flour) |
| 1 | md | Green pepper |
| 7 | oz | Bamboo shoots |
| 4 | c | Vegetable oil for deep-frying |
| 4 | ts | Garlic; sliced |
| 2 | tb | Scallions; chopped |
| FOR THE SAUCE | ||
| 4 1/2 | tb | Sugar |
| 3 | tb | Vinegar |
| 2 | ts | Soy sauce |
| 2 | tb | Tomato ketchup |
| 1 | c | Water |
| 1/4 | ts | Salt; or to taste |
| 2 | ts | Cornstarch (cornflour) dissolved in |
| 2 | ts | Water |
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