*  Exported from  MasterCook  *

                            Sweet & Sour Pork

Recipe By     : Cole Publishing Group Recipe Collection
Serving Size  : 8  
Categories    : Asian, Hot And Spicy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  lb            Boneless pork loin -- * see note
   1      tb            Soy sauce
   1      tb            Dry mustard
     1/2  ts            Ground ginger
     1/2  ts            Cayenne
     1/2  ts            Salt
   1      ts            Sugar
     1/4  c             Peanut oil
   6      cl            Garlic -- minced
     1/2  tb            Fresh ginger -- grated
     1/2  tb            Tomato paste
     1/4  c             Soy sauce
     1/4  c             Chicken broth
   4      sm            Fresh hot chilies -- cut into
                        - thin rings
   1                    Red bell pepper -- cored, seeded,
                        - and cut into thin strips
   1      lg            Onion -- cut into wedges
   6                    Green onions -- trimmed and
                        - cut into 2" lengths
     1/8  ts            Chinese five-spices
   1      tb            Sugar
   2      tb            Rice vinegar or distilled vinegar
   1      ts            Corn starch -- mixed with:
   1      tb            Chicken broth
                        Salt
                        Black pepper -- freshly ground
                        Crushed dried hot chilies
                        -- to taste (optional)

* Cut the pork into 1/4 x 1/2 x 2" strips.

Mix the next 6 ingredients together and massage into the pork. Heat
the peanut oil in a large wok and saute the pork until browned on all
sides. Remove from the wok and set aside. Add the garlic and ginger
and stir fry until heated through but not browned. Add the tomato
paste, soy, and broth and stir together until well blended. Next add
the fresh chilies, bell pepper, and onion, and stir fry until the
vegetables are just heated through, no more than 2 minutes.

Return the meat to the pan and toss. Add the green onions and toss
again. Next add the five-spices, sugar, vinegar, and corn starch
mixture and continue to stir fry until the sauce is somewhat
thickened and glossy (May need to add additional teaspoon of corn
starch to stir fry to reach desired consistency). Add salt and pepper
to taste. If you want a more distinct sweet and sour flavor add more
sugar and vinegar at this time. Also, if you want the dish hotter,
gradually add dried red pepper flakes a bit at a time until the
desired conflagration is obtained.

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Serving ideas: Serve immediately with steamed white rice.

Yield: 6 to 8 servings.