Chinese Vegan Sweet And Sour Pork Recipe 44

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.

Steps:

• Place the cubes pork in a medium bowl, add in 1 teaspoon salt, 1/4 teaspoon sugar and 1 teaspoon soy sauce; using clean hands toss well to combine, then add in 1 egg white and toss once again.
• Mix in chopped green onion; cover and refrigerate for 1 or more hours.
• heat 1 quart of oil to 365 degrees F in a large heavy pot or in an electric deep-fryer.
• Remove the pork from the fridge and toss with 1/2 cup cornstarch.
• fry the pork in hot oil about 8 minutes or until evenly browned (do not over crowd the pot fry in 2 batches or three if necessary) drain on paper towels or on a rack.
• Heat 1 tablespoon oil in a large wok over medium heat; stir in bell pepper strips, onion and crushed chil flakes; stir fry until just tender, then season with 1/4 teaspoon sugar and salt to taste; remove from heat and set aside.
• For the sweet and sour sauce; in a large skillet or saucepan combine 1 cup water with 1/8 to 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup and 1/2 teaspoon soy sauce; bring to a boil.
• Stir in the cooked pork along with green pepper/onion mixture, pineapple chunks along with the juice from the can; return to a simmer.
• In a small bowl whisk 1/4 cup cold water with 2 tablespoons cornstach until smooth; add into the simmering mixture and cook stirring until bubbly and thickened.
• Sprinkle top with a small amount of sesame seeds if desired, then serve with cooked rice.

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!

Steps:

• In a medium bowl, toss the pork with the wine, soy sauce, and pepper. Marinate for at least 15 minutes.
• Fill a wok or large frying pan with 3 inches of oil and heat to 360º.
• In a bowl, combine the ketchup, sugar, cider vinegar, stock, soy sauce, sesame oil, and chili sauce. Set aside.
• In a separate bowl, combine the flour, cornstarch, egg white, vegetable oil, salt and 1/4 cup water to form a batter. Dip the pork in the batter, then carefully add about 10 pieces of pork to the wok and fry for 3 minutes. Remove the cooked pork with a slotted spoon and drain on paper towels. Continue to dip and cook the remaining pork in the same manner. (If you would like the pork to be extra-crispy, fry it again in small batches for 1 minute. Be careful not to let the oil's temperature drop below 350º or the pork will absorb oil).
• Pour off all but about 3 tablespoons of the oil in the wok or heat another pan with 3 tablespoons of oil. Add the garlic to the pan and cook for about 30 seconds, being careful not to burn it, then add the bell peppers, onion, and pineapple. Stir-fry the vegetables until they begin to soften, about 3 minutes.
• Stir the reserved sauce and add it to the vegetables along with the fried pork. Toss until the sauce lightly coats the vegetables and meat.
• Serve hot with rice and garnished green onions.

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.

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.

Steps:

• Combine the marinade ingredients and add the pork. Allow the flavours to penetrate for at least 20 minutes (although it doesn't really matter if it can't be marinated for that long).
• Combine the cornflour with a little of the extra water to form a smooth paste/liquid, then set aside. Combine the remaining sweet and sour sauce ingredients in a small saucepan and place over a high heat. When hot, whisk in the cornflour mixture. Continue to whisk over a high heat until the sauce until it has thickened to your liking. Set aside.
• Place the pork and the marinade into a hot frypan (or wok)and fry until it's almost completely cooked. Remove pork from the pan and set aside.
• Heat the garlic in the pan. Add the onion and stir fry for about 30 seconds before throwing in the baby corn. Cook for another 2-3 minutes. Add the capsicum, stir frying for another minute or so, then add the zucchini. After stir frying for another 2-4 minutes add the sweet and sour sauce you prepared earlier. Return the pork to the pan and season with pepper and dried coriander (if using). If you feel you need more liquid you can probably add a little bit of chicken or vegetable stock.
• If the vegetables aren't quite cooked to your liking allow them to simmer in the sauce for however long they need to suit your taste buds (on the contrary you can reduce the stir frying time if you prefer crisper veggies). Add the pineapple (if using fresh coriander, add it in here)and allow it to heat slightly before taking the pan off the heat. Serve on steamed rice (I prefer basmati rice, but any long grain rice will suffice).