Nguyên Liệu

1 lb (500 g) lean and fat boneless pork

2 tsp salt, or to taste

2 eggs, beaten

3 tbsp plus 1 tsp (50 g) dry cornstarch (corn-flour)

1 medium green pepper

7 oz (200 g) bamboo shoots

4 cups (1 litre) vegetable oil for deep-frying

4 tsp garlic, sliced

2 tbsp scallions, chopped

+ For the sauce:

4 1/2 tbsp sugar
3 tbsp vinegar
2 tsp soy sauce
2 tbsp tomato ketchup
1 cup (120 ml) water
1/4 tsp salt, or to taste
2 tsp cornstarch (cornflour) dissolved in 2 tsp water

Cách Làm

Wash the pork and cut into diamond-shaped slices about 1 inch (25 mm) long.

Mix with the salt and let stand for 15 minutes, then mix well with the eggs and dry cornstarch.

Halve vertically, seed and wash the green pepper. Cut the green pepper and the bamboo shoots into diamond shapes, the same size as the pork. Set asidẹ

Heat the oil in a wok over medium heat to very hot, about 375?C(190?C). Deep-fry the pork slices until they turn golden brown and float to the surfacẹ Drop the bamboo shoots into the oil and remove immediately, along with the pork. Drain well and set asidẹ

4. Make the sweet-and-sour sauce in another pot.

5. Pour the oil out of the wok, leaving only enough to cover the bottom, about 2 tbsp. Heat to very hot, or until the oil surface ripples. Ađ the garlic and and stir-frỵ Then ađ the scallions and green pepper and stir-fry for 1 minutẹ Ađ the sweet-and-sour sauce and bring to a boil. Stir the dissolved cornstarch to blend and ađ to the wok. Cook, stirring, until thickened. Ađ the pork. Stir to coat thoroughlỵ

Remove and servẹ