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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Beat the egg and incorporate the 2 Tablespoons cornstarch in a medium bowl (one that will accommodate the pork). | 2. Add the pork and coat the pieces with the egg/cornstarch batter. | 3. Deep fry in 375 degree Fahrenheit oil in batches to keep the oil up to temperature, until light brown. | 4. Drain on paper towels. | 5. Cut peppers into 1/4-inch slivers. Cut slivers in half. | 6. Drain pineapple. If using sliced pineapples, cut them into tidbits. | 7. Put the sugar, vinegars, salt and water, or pineapple juice, in a large saucepan (3 to 4 quarts). | 8. Bring to a boil. | 9. Add the sliced peppers and boil one minute. | 10. Mix the 2 tablespoons cornstarch and 1/2 cup water together. | 11. Stir the cornstarch/water mixture into the vinegar mixture. | 12. Simmer about two minues, stirring constantly, until thickened and translucent. | 13. Add the drained pineapple tidbits and the pork. | 14. Stir until heated through. | 15. Serve with steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	1			71.5	0.36	6.28	4.755
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
pork	1	lb	cut raw lean	1705.536	0.0	63.0958	159.0775
oil				-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
cider vinegar	1/2	cup		25.095	1.1114	0.0	0.0
red wine vinegar	1/2	cup		22.705	0.3226	0.0478	0.0
salt	1	teaspoon		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
pepper	2		sliced sweet	1.2417	0.2881	0.0534	0.0106
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
pineapple	1	can		123.6882	32.4558	1.3358	0.2969

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.