This is one of Judy's favorite dishes to make. The sauce can be mixed with pork or tofu.
Serves 4
marinate pork 2-3 hours or overnight
marinate tofu 30 minutes
1 pound (450 g) pork loin cut into 1-inch (2,55 cm) cubes or
package of plain tofu, drained and cut into cubes
A. Marinate:
1 Tbs. (15 ml) wine
2 Tbs. (30 ml) soy sauce (liquid aminos-gluten free)
1 tsp. (5 ml) minced ginger
1 mashed clove of garlic
1. for pork: marinate 2-3 hours or overnight
2. for tofu: marinate 30 minutes
B. Batter:
2 organic: egg yolks or 1 egg
4 Tbs. (60 ml) cornstarch (also called: cornflour or maize starch)
1. Mix the egg and cornstarch to make a stiff batter.
2. Add additional cornstarch if needed.
3. Drain the pork or tofu.
4. Combine with the batter.
5. Deep fry at 420℉ (215℃) until
- the meat is crisp and golden brown or
- a few minutes for the tofu.
6. Put on a platter.
C. Sauce:
6 Tbs. (90 ml) organic sugar
2 Tbs. (30 ml) each: cornstarch and soy sauce (liquid amino acid-gluten free)
1 Tbs. (15 ml) wine
3 Tbs. (45 ml) each: catsup and white vinegar
1/2 cup (120 ml) each: water and pineapple juice
1. Combine: sugar, soy sauce/amino acid, wine, vinegar, pineapple juice, catsup and bring to a boil.
2. Mix cornstarch into the water.
3. Add to the boiling ingredients and stir until it thickens.
D. Vegetable mixture:
1/2 cup (120 ml) organic each:
- bell pepper into 1-inch (2,55 cm) squares
- carrots cut on diagonal
- bamboo shoots cut on diagonal or as in a can
- pineapple slices quartered
- onion quartered
1/4 tsp. (1,2 ml) sea salt
6 Tbs. (90 ml) olive oil
1. Add vegetables to the olive oil at 420℉ (215℃) for a few minutes.
2. Put in a bowl, add the sauce, and mix.
3. Add meat/tofu.
4. Serve on a platter.
