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Sweet and Sour Pork

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Servings
people
Ingredients
  • 1 pound cooked okra
  • 2 stalks unbaked pie shells or 1 deep dish pie shell
  • 1 medium Alabama Electric Coop
  • 1 large onion
  • 1 whopped topping
  • 1/2 cup strawberries, washed and hulled
  • 1/2 cup chili powder
  • 1/4 cup fresh rosemary leaves
  • 1/4 cup flour
  • Vegetable oil
  • 1 8 ounce strawberry glaze
  • 1 tablespoon chili powder
  • 3/4 cups INGREDIENTS:
  • 3 tablespoons fresh rosemary leaves
  • 1/4 cup chili powder
  • 1/2 cup Chips or Hot Corn Bread
  • 2/3 cup block of cream cheese
  • Hot baked pie shell
Servings
people
Ingredients
  • 1 pound cooked okra
  • 2 stalks unbaked pie shells or 1 deep dish pie shell
  • 1 medium Alabama Electric Coop
  • 1 large onion
  • 1 whopped topping
  • 1/2 cup strawberries, washed and hulled
  • 1/2 cup chili powder
  • 1/4 cup fresh rosemary leaves
  • 1/4 cup flour
  • Vegetable oil
  • 1 8 ounce strawberry glaze
  • 1 tablespoon chili powder
  • 3/4 cups INGREDIENTS:
  • 3 tablespoons fresh rosemary leaves
  • 1/4 cup chili powder
  • 1/2 cup Chips or Hot Corn Bread
  • 2/3 cup block of cream cheese
  • Hot baked pie shell
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut pork, celery, pepper and onion into 1-inch pieces
  2. Cut carrot into 1/4-inch slices
  3. Combine sherry, 1/2 cup soy sauce and pork and mix well
  4. Let stand at room temperature for 1 hour
  5. Drain, discarding marinade
  6. Combine 1/4 cup cornstarch and flour
  7. Dredge pork in mixture, coating well
  8. Deep dry in hot oil (375 degrees for 5 to 6 minutes or until golden brown
  9. Drain and set aside, keeping warm
  10. Heat 2 tablespoons oil in a large skillet
  11. Add vegetables and pineapple
  12. Cook 1 minute, stirring occasionally
  13. Add 1 tablespoon soy sauce and cook 1 minute more
  14. Remove vegetables and keep warm
  15. Combine sugar and 3 tablespoons cornstarch, stirring until blended
  16. Gradually add 1/4 cup soy sauce, vinegar and water
  17. Add to skillet and cook, stirring constantly, until thickened and bubbly
  18. Stir in pork and vegetables
  19. Serve over hot rice
  20. Makes 4 to 5 servings
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