By Chef Vaughn
Serves 4
INGREDIENTS
Sweet & Sour Pork
- 2 Boneless Pork Loin Chops
- 1/2 Tbsp All-Purpose Flour
- 1 Tbsp Vegetable Oil
- 8 Baby Carrots
- 1/2 Onion, Cubed
- 1/2 Green Bell Pepper, Cubed
- 6–8 each sugar snap peas
- 1 stock celery cut on bias
- 1 tsp Garlic, Minced
- Fresh chunks of pineapple or can use canned save juice for sauce
Sweet and sour sauce
- 1/2 Cup Sugar
- 1 Tbsp Cornstarch
- 1/2 Cup Pineapple juice
- 1/2 tsp Dry Mustard
- 1/2 Cup Apple Cider Vinegar
- 1/2 Cup Ketchup
- 1/2 Tbsp Soy Sauce
Fried Rice
- 1/2 C White Rice
- 1 C Water
- 1/4 tsp Salt
- 1/4 Cup Peas
- 1/4 Cup Ham diced
- 1 Egg
- Soy Sauce (To Taste)
Cook in sauce pan the sweet and sour sauce – bringing all ingredients to boil except for corn starch after it comes to boil add the corn starch that has been made into a slurry by adding an equal amount of the apple cider vinegar add to the mixture and bring back to boil.. sauce is done…
Sauté in a wok the pork that has been coated with flour and cook until brown on all sides. Add vegetables and add sauce and cook for a couple more minutes.
Set aside and cook egg and ham in wok and add precooked planed over rice add peas and soy sauce and adjust seasoning and present with rice on bottom and sweet and sour pork on top garnish with pickled ginger.
