I use an old AWW recipe.The trick is to have all ingreds prepared and ready to go,oven warmed and to stay at the wok.
Sweet and Sour Pork.
Chopped and sliced veges of your choice:red pepper,onions,celery,green beans,finely shredded cabbage etc,about 3 -4 cups.
Mix together 2tsp sugar,1.5TBS soy sauce,1TBS dry sherry,an egg yolk and stir well. Place the pork pieces in the soy mixture.Cover and leave for an hour,to marinate,stir occasionally.Drain meat and reserve marinade,and coat meat in cornflour.
Heat oil in wok and add meat,stir fry until golden brown.remove from wok and keep warm.
Stir fry veges in a little more oil for a few minutes,remove and keep warm.Add the syrup,but not the fruit, from a 450g can of pineapple into the wok with the marinade from the meat,2TBS tomato sauce,2TBS soy sauce,1/4c malt vinegar and a chicken stock cube.Blend 1.5TBS cornflour with 1c water and stir sauce until it boils and thickens.
Add pineapple pieces,season with salt and pepper,and lastly add the cooked pork pieces,stir well and serve immediately.
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