Brown-crusted meat, juicy vegetables and rich sauce.
Cooking time
(your participation is required)
15 minutes.
Number of servings
2
Ingredients
Pork
250–300 g
Onion
½ piece
Bell pepper
1 piece
Garlic salt
⅓ teaspoon
Soy sauce
1 tbsp. spoon
Egg white
1 piece
Ketchup
3 tbsp. spoons
Rice vinegar
2 tbsp. spoons
Salt
⅓ teaspoon
Brown sugar
3 tbsp. spoons
Corn starch
3 tbsp. spoons
Water
1½ tbsp. spoons
Wheat flour
1½ tbsp. spoons
Vegetable oil
500 ml
Preparation
-
1.
Cut the pork into small oblong pieces, onions and peppers – not too large.
-
2․
Place meat in a bowl. Sprinkle with garlic salt, soy sauce and stir.
-
3․
Add lightly beaten egg white and stir again. Leave to marinate for half an hour.
-
4.
Mix ketchup with vinegar, salt, sugar, half a tablespoon of starch and water.
-
5.
Add the sifted flour to the bowl with the pork and stir to coat evenly. Then roll the pieces of meat in starch.
-
6․
In a deep frying pan or wok, heat the oil over medium heat. In batches, fry the meat for about 5 minutes. Place on a plate.
When frying, the pork should be completely submerged in the oil.
-
7․
In another frying pan, heat 2-3 tablespoons of oil over medium heat. Sauté the vegetables for a few minutes until warmed through but still crisp.
-
8.
Add the pork along with the sauce and stir for another 2 minutes.
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