Chinese Vegan Sweet And Sour Pork Recipe 445

CHINESE VEGAN SWEET AND SOUR PORK RECIPE - (4.4/5)

Steps:

• BATTER : 1.First combine the flour and cornstarch in a medium-sized mixing bowl. 2.Then stir in the egg replacer, and vegetable oil. 3.Now slowly add the warm water, mixing with a fork or small hand whisk as you do so, until you have a smooth, thickish batter - however, it should still be able to fall off the back of a spoon. Cover, and place in the fridge for about 30 minutes. 4.Meanwhile, you can prepare your sausages. 1.First, fry your sausages until they have a little color. remove from heat, allow to cool , cut each one into about 5 pieces, and marinate in a little soy sauce in a bowl, cover and place in the fridge. 2.Now it's time to make your sweet and sour sauce. 3.Blend all the sauce ingredients (except the chopped vegetables and pineapple) together in a mixing bowl, using a hand blender. Pour into a small saucepan, cover set aside. 4.Chop the green pepper and white onion into approximately 1" pieces, and set aside in a bowl, covered, in the fridge. Likewise, put your pineapple chunks into a bowl, cover, and place in fridge. 5.Next, preheat your oil in a deep pan. Then dip each piece of sausage into the batter mix, making sure to cover it completely from all sides, and then place on a large dinner plate. When ready, pour any remaining batter over the top of the sausages on the plate. 7.Using a metal strainer, place around 3 or 4 sausage pieces on it, and immerse them gently into the hot oil, ensuring you don't have more than about 8 pieces in the pan at a time. Deep frying should take around 4 minutes, but do test one piece to ensure the batter has become crunchy on the outside. Be careful not to overcook it though. as you take each piece out, place on a paper towel to drain off any excess grease. Continue this process until all the sausage pieces are fried. Now place your sausage pieces in a small ovenproof dish, and place in a warm oven, so they will remain warm. 8.Meanwhile, on a very low heat, heat up the sweet and sour mixture in a small saucepan, and mix with a small hand whisk or wooden spoon, until it thickens. 9.When the sauce has thickened, stir in your pineapple chunks, and leave on the lowest heat setting. 10.Next, deep fry your green pepper and onion pieces for 1-2 minutes, before removing and placing on a piece of kitchen towel on a plate. These should remain almost raw but hot. 11.Preheat a large glass serving dish (you can do this in the microwave for a couple of minutes). Gently stir your sausage pieces, green pepper and onion mix, into the sweet and sour sauce mix, before transferring into your preheated serving dish. Feel free to garnish with some roasted cashew nuts.

SWEET AND SOUR PORK

Steps:

• Pound pork with the back of a cleaver (this is to tenderize the pork), and then cut into 1-inch squares.
• Soak with marinade for at least half an hour.
• Cut green pepper into halves, remove seeds and membrane, and cut into 1" squares.
• Next cut 4 slices of pineapple into the same size squares.
• Set aside.
• Heat 6 cups oil.
• While oil is heating, coat each piece of pork in cornstarch.
• When oil is ready, fry pork until brown and done (about 2 minutes), take out, reheat oil then fry once more until crispy.
• Remove pork and drain off oil from frying pan.
• Put back into frying pan 2 T.
• of oil; fry the green pepper and pineapple, stirring constantly.
• Add the seasoning sauce continuing to stir fry, until thickened.
• Turn off the heat.
• Add the pork, mix well and serve immediately.
• Serve over rice!

AUTHENTIC SWEET AND SOUR PORK

Steps:

• Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
• Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
• Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
• Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.
• Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
• Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.
• Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.

ASIAN SWEET-AND-SOUR PORK

Steps:

• In a small bowl, combine the cornstarch, salt, ginger and pepper. Drain pineapple, reserving juice; set pineapple aside. Stir juice and vinegar into cornstarch mixture until smooth; set aside., In a large nonstick skillet or wok, stir-fry pork in 3 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, stir-fry peppers and onion in remaining oil until crisp-tender. Stir in the pork, pineapple and jelly. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

HONG KONG SWEET AND SOUR PORK

Steps:

• Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.
• To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside.
• Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. Use your hand to press the starch onto the pork, assuring a consistent coating.
• Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F (190 degrees C).
• Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot. Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again. Pour off all but 1 tablespoon of oil from the wok.
• Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add the sauce and stir until it thickens. Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.

SWEET AND SOUR PORK

Steps:

• Cut the pork into 1 inch cubes. Mix the flour, 3/4 cup water and the egg in a medium bowl to make a batter. Add the pork and mix well.
• Heat a large wok over high heat. Add enough oil to come about 2 inches up the side of the wok and heat to 375°F Add the pork one piece at a time so the pieces do not stick together. Fry until golden brown and crisp.
• When pork is crisp and golden, remove from wok, and drain. Remove all but 2 tablespoons of oil from the wok, and add the bell pepper and onion and fry for about 30 seconds until soft. Remove from the wok and set aside.
• Combine the ketchup, vinegar, sugar, sherry (or rice wine) and salt in a bowl. Set aside. In a separate bowl, dissolve the corn starch with a little water, and set aside.
• Return the wok to high heat, and add the ketchup mixture and bring to te boil. Return the pork, bell pepper and onion, lychees and pineapple, and lastly the cornstarch mixture to thicken the sauce. Stir fry until the pork is coated with the sauce (about 20 seconds) Serve immediately with steamed rice.