| | Sweet & Sour Pork Skillet 3/4 pound of boneless pork
1 tablespoon of cooking oil
1 large green pepper, cut into 3/4 inch pieces
2 medium carrots, thinly sliced
1 clove garlic, minced
1 1/4 cups of water
1/4 cup of sugar
1/4 cup of red wine vinegar
1 tablespoon of soy sauce
1 1/4 teaspoons of instant chicken bouillon granules
1/4 cup of cold water
2 tablespoons of cornstarch
2 cups of hot cooked rice |
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Partially freeze the pork, slice thinly across the grain into bite size strips. In a skillet over high heat, quickly cook the pork strips in oil for about 4 minutes or until browned. Remove the pork from the skillet, drain well on paper towels. Add green pepper, sliced carrots, and garlic to drippings in skillet, cook for about 4 minutes or until the vegetables are crisp tender but not brown. Drain off the fat. Stir in the 1 1/4 cups of water, bouillon granules, and pork strips. Bring to boiling, boil rapidly for 1 minute. Blend the 1/4 cup of cold water into the cornstarch. Stir into vegetable and meat mixture. Cook and stir until thickened and bubbly. Serve over hot cooked rice. Makes 4 servings
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