Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Combine egg, flour, salt, 1/4 cup cornstarch, and 1/4 cup chicken broth in a medium mixing bowl; beat until smooth. Dip pork cubes in batter, coating well; deep fry in hot oil (375 degrees) for 5 to 6 minutes. Drain. Heat 2 tablespoons of oil in a wok or large skillet; add green pepper, carrots and garlic. Cook until vegetables are tender but not browned. Stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly 1 minute. Slowly add 1/4 cup water to 3 tablespoons cornstarch, stirring until smooth. Stir cornstarch mixture into vegetable mixture; cook until thickened and bubbly. Add pork, pineapple, and tomato; cook just until well heated. Serve over rice.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal