by pauljoseph
View
my 171 recipes »
Photo by pauljoseph
pauljoseph's Notes:
1/2 pound pork ( cut into 1inch cubes) Ask a question about this ingredient
1 teaspoon Salt Ask a question about this ingredient
1/2 teaspoon Pepper Ask a question about this ingredient
1 tablespoon Wine Ask a question about this ingredient
2 Eggs Ask a question about this ingredient
2 tablespoons Flour Ask a question about this ingredient
4 tablespoons Cornstarch Ask a question about this ingredient
4 cups Vegetable oil Ask a question about this ingredient
1 cup Onion (diced) Ask a question about this ingredient
2 cups Cucumber(diced) Ask a question about this ingredient
4cloves Garlic cloves(minced) Ask a question about this ingredient
2 cups Carrot (diced) Ask a question about this ingredient
6 tablespoons Tomato ketchup Ask a question about this ingredient
2 teaspoons Soy sauce Ask a question about this ingredient
6 tablespoons Vinegar Ask a question about this ingredient
6 tablespoons Sugar Ask a question about this ingredient
1 cup Water Ask a question about this ingredient
2 tablespoons Cornstarch Ask a question about this ingredient
Mix pork with salt, pepper and wine. Parboil carrots. Mix egg, flour and Cornstarch well. Coat pork with the mixture. Heat oil and drop in the pork pieces, one by one. Deep fry until well done , over medium heat. Drain. Fry carrot, onion, cucumber for a minute and drain. Mix tomato ketchup, Soy sauce, Vinegar, sugar, Water, Cornstarch well. Heat 4 tablespoons oil, fry garlic, stir in the mixture and simmer until thickened. Add pork and vegetables, mix well. Serve hot.
Ask a question about this step
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
