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Chinese Sweet-and-Sour Pork

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I love Chinese food.


Every stage of my life includes fond memories of Chinese food:  As  a kid in Ohio I swear it was the only “fancy” restaurant we ever went to.  On top of that, my sister actually bought a wok in the ’80s and we would have homemade all the time.  While living in Maine I discovered the joy of the pu pu platter.  Not long after, my boss introduced me to the beauty of the crab Rangoon.  The best Chinese food I’ve ever had was definitely in Boston.  When I lived in Florida Chinese was the Friday lunch of choice for my coworkers.

Then it all stopped.  Turns out my immortal beloved doesn’t think he likes Chinese food; so we never go and I never make it.  I know he’ll love this, so things are going to change.  And, for the record, PF Chang’s does not qualify.


The main ingredients were actually pretty sparse.  No pineapple or cherries here.  Just pork, green pepper, and bamboo shoots.  For years I’ve had the World Cook’s Collection Chinese Kitchen by Linda Doeser kicking around my bookshelves.  I have not used it once.


The pork is dipped in egg and then flour and then fried in hot vegetable oil.  Then give the peppers, a scallion, and a minced garlic clove a quick stir fry.

I’m feeling generous so I’ll give you the recipe for the sauce.  This is the classic recipe from Canton.  I would hate for you to come up with your own version using ketchup or something.

1 TB soy sauce

2 TB brown sugar

3 TB rice vinegar

1 TB tomato paste

1/2 cup broth or water

Toss all of that into the pan with the peppers and bring it to a boil.  Then add the pork and bamboo shoots and warm through.  If it looks like the sauce will never be the thick consistency you expect don’t worry.


I should probably tell you that the recipe calls for a fresh red chili that I didn’t bother with.

Eat Well and Savor.




About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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