Mock Sweet and Sour Pork

[Guest guest]

Mock Sweet and Sour Pork

serves 2

 

Sauce

3 cups sugar

3 cups white vinegar

3 cups ketchup

1 cup soy sauce

3 cups water

corn starch for thickening

 

Bring off ingredients except the corn starch to a boil and boil for

two minutes. Mix cornstarch with a bit of water and add to sauce

until it thickens.

 

Vegetables

1 cup firm tomato

1 cup fresh pineapple

1 cup reen bell pepper

1 cup onion.

 

Cut vegetables into small bite size pieces and set aside.

 

Mock Pork

 

1 cups shelled walnut or pecan halves

1 cups flour

1/3-1/2cup water

1 egg

Oil for deep frying

 

Preheat oven to 220* and oil for deep frying to 300*.

Make a batter of flour water and eggs. Adjust the amounts until you

have a loose sticky batter.

Place nut halves on a cookie sheet and heat 15 minutes in a 220*

over to crisp. Dredge the nut halves in batter. Most of the batter

should runn off, leaving just a very thin coating. Drop the nuts

into the oil and fry on one side until browned before turning to

cook other side.

Remove nuts and place in a warmed bowl to keep warm. Remove most of

the oil from your wok, leaving about 2 tablespoons.

 

Heat wok to very hot and quick fry the pepper and onion for 10

seconds; add the sweet and sour sauce and cook for 50 seconds. Add

the tomato and pineapple and cook another 5 seconds. Add the fried

nuts and turn off the heat. Stir the sauce to cover all the nuts

and vegetables and serve with hot rice.