Cantonese Sweet and Sour Pork (Sauce)

To be cooked in combination with Cantonese Sweet and Sour Pork (Pork).

Chinese
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Ingredients

  • 1/2 cup carrots, peeled and sliced
  • 1 sm green bell pepper, seeded, cored, and cut into 1-inch cubes (1/2 cup)
  • 1/2 cup canned pineapple chunks, well drained
  • 3/4 cup sugar
  • 1/3 cup ketchup
  • 1 Tbsp light soy sauce
  • 1/3 tsp salt
  • fresh lemon juice from 1 lemon
  • 1/2 cup apple cider vinegar
  • 3 1/2 Tbsp cornstarch disolved in 1/3 cup water.

Instructions

1

In a small saucepan of boiling water, parboil the carrots for 1 minute.

2

Add the green pepper to the same water. As soon as it comes back to a boil, drain the vegetables and rinse in cold water to stop cooking.

3

Add the pineapple to the vegetables and set aside.

4

Combine the sugar, ketchup, soy sauce, salt, and water in a 2 quart saucepan.

5

Bring to a boil and add the vinegar.

6

When the liquid comes back to a boil, stir in the cornstarch solution. Cook until the sauce thickens.

7

Add the parboiled vegeatbles and pineapple to the sauce.

8

Add 1 Tbsp of hot oil from the deep-fry pan to give the sauce a shine.

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Apr 2005 Added