Sweet and Sour Chicken, Pork or Shrimp Cantonese-Style
Posted by swm56 April 2001
This is long and I’m sorry about that but this is a wonderful
recipe and much easier than it appears.
~ Sharon in the desert.
I have been a student of worldwide cooking for many years.
Over
those years, I have taken several courses, including two terms of
Chinese Cooking in 1979 from a Chinese woman working her way
through college by teaching cooking out of her family cookbook.
Certain fairly transparent changes were made to the recipes because
of the difficulty in getting some of the authentic ingredients in
the Midwest U.S.
in the seventies.
Even though those ingredients
are easily obtainable at the bountiful quantity of Chinese grocery
store across the country, The need is not there.
A friend of mine
who is the son of a licensed master chef from Korea and is,
himself, now the owner his own of a Korean-Chinese restaurant (the
family is Chinese, but lived in Korea before immigrating to the
U.S.).
has deemed my recipes as first quality.
China is a large country with many regions, just like the U.S.
What is called Sweet and Sour varies a lot from region to region.
Cantonese Sweet and Sour dishes are the most common and one the
most popular dishes in Chinese restaurants.
Unfortunately, many of
them are a too sweet, almost candied mess.
This Cantonese-style one
a very close to what is made in Taiwan in the home of the woman
that taught me Chinese cooking.
Only a couple of minor changes
where made because the authentic ingredients were too hard to find
the U.S.
in 1979.
1 pound pork good quality, no fat, boneless
meat (butt or loin is best)
OR 1 pound boneless chicken breast
OR 1 pound shelled shrimp (see special shrimp marinade)
A.
1/2 teaspoon salt
1/2 teaspoon soy sauce
1 tablespoon cornstarch*
1 tablespoon cold water
1 egg yolk
B.
1 green pepper
2 carrots
2 onions
1 can chunk pineapple or fresh if you wish
cup
4 tablespoons vinegar
4 tablespoons catsup
4 tablespoons granulated sugar
5 tablespoons cold water
5 tablespoons pineapple juice
3 teaspoons cornstarch
1 teaspoon salt
1 teaspoon toasted sesame oil
D.
1/2 cup or more cornstarch
4 cups oil
Pound pork or chicken with back of clever to tenderize, then cup
it into 1-inch cubes.
Mix it with A and marinate at least 30
minute, or overnight.
Cut peppers (remove seeds and membranes) into 1-inch squares.
Peel carrot and slice diagonally into 1/8-inch thick slices.
Peel
onion and cut into 1-inch squares.
Drain pineapple.
Set each aside
separately.
Mix C together in a bowl and set aside.
Heat 4 to 6 cups of oil
to deep frying temperature in a deep skillet or wok.
While oil is heating, individually coat each piece of meat,
removing excess marinade, with the 1/2 cup cornstarch.
When oil is
hot, add meat and cook until golden brown, about 4 minutes.
Remove
meat from skillet and drain well.
Put 2 tablespoons of oil in a
clean wok and heat it up good and hot.
Add carrot and cook 1
minute, then add onions for 2 minutes, green peppers for 1 minute
and pineapple for 1 minute - 5 minutes total.
Pour in C and cook
until thickened.
Turn off heat.
Add meat and stir well.
Serve
immediately.
NOTES:
Special Shrimp marinade - 1 teaspoon salt, 1 teaspoon Chinese
cooking wine, 2 egg whites, 4 teaspoons cornstarch
* You can substitute arrowroot for cornstarch for a more
authentic dish.
Reduce amounts use in recipe by half.
I sometimes make a special variation of this by combining two or
three of the meats into Sweet and Sour Three Delights.