Sweet and Sour Pork
2 C. (34 W.) Lean pork, cut into 1/2″ squares
1 egg, well beaten
1 cup flour
1/2 tsp. each: accent and salt
1/2 C. Chichen broth
1 1/2 tsp. soy sauce
3 tbsp sugar (brown sugar preferred)
1/4 C. pineapple syrup
1 1/2 tsp catsup
6 tbsp or tsp [unclear] vinegar
4 tsp. Cornstarch
1 C. pineapple Chunks, drained.
1 med green pepper, cut into 1/2″ squares
1/4 C onion cubes (1/2″)
Dip pork in egg. Combine flour, accent and salt in paper bag; add pork and shake. Deep fry pork in salad oil heated to 360°, 6 to 8 min. until brown and done. Remove pork and drain. in skillet combine chicken broth, soy sauce, sugar, pincapple syrup, catsup, and vinegar; bring to boil. Mix cornstarch with 3 to 4 tsp. water; stir into sauce. Cook, stirring until sauce thickens and boils. add pork, pineappe onion, and green peppers. Cook, mixing rapidly for 4 minutes. Serve with hot rice. Makes 2 to 3 servings.
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Chicken Chow Mein
1 fryer chicken (2 1/2 to 3 lbs.), boned and cut into thin bite-sized slices. Make soup stock with bones in 3 C water.
Marinate chicken about 1/2 hour with 1 clove crushed garlic, 2 Tbsp soy sauce, 2 Tbsp sherry, 1/2 tsp salt, 1/4 tsp accent.
I lb fresh Chinese noodles (if available), otherwise use packaged chinese thin sized noodles.
In boiling water, drop a 1/3 of the noodles and cook about 3 min. Drain well and put in a large thick skillet with 3 Tbsp heated oil. Turn heat to medium and brown both sides of noodles until golden brown. Place in a pan and keep warm in a low oven. Repeat with balance of noodles.
1 lb. bean sprouts
3 stalks tender celery
1 onion
1/2 cup snow peas (or 1 Cup Chinese green cabbage)
1/2 cup bamboo shoots
1/2 cup Sliced water chestnuts
5 black mushrooms, soaked
2 Tbsp cornstarch
(cut all the above vegetables in uniform thin strips)
When noodles are ready – in a big pot heat 2 Tbsp oil and stir fry chicken until almost done (5 min.) Add all the vegetables and mix well together. Add a cup of soup stock and cover until it comes to a boil. Season to taste. Vegetables should be just cooked and crisp. Thicken with cornstarch mixture (2 Tbsp cornstarch and 4 Tbsp water). Pour over noodle cakes or break noodles into chunks and stir in well with vegetable mixture. Garnish with chopped green onions.