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Ingredients:
For the Pork:
• 1 lb (450g) pork tenderloin or shoulder, cut into bite-sized pieces
• 1 egg
• 1/2 cup cornstarch
• Salt and pepper to taste
• Oil for frying
For the Sauce:
• 1/4 cup ketchup
• 1/4 cup rice vinegar (or white vinegar)
• 1/4 cup sugar
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
Vegetables:
• 1 green bell pepper, cut into bite-sized pieces
• 1 red bell pepper, cut into bite-sized pieces
• 1 onion, cut into chunks
Instructions:
1. Prepare the Pork:
• Season the pork pieces with salt and pepper.
• In a bowl, beat the egg, then add the pork pieces to coat them.
• Dredge the pork pieces in cornstarch until evenly coated.
2. Fry the Pork:
• Heat oil in a pan over medium-high heat.
• Fry the pork pieces until golden brown and cooked through. Remove and drain on paper towels.
3. Make the Sauce:
• In a bowl, mix together the ketchup, rice vinegar, sugar, and soy sauce.
• In a separate small bowl, mix the cornstarch with water to form a slurry.
4. Cook the Vegetables:
• In a large pan or wok, add a little oil and stir-fry the onion, green bell pepper, and red bell pepper until tender but still crisp.
5. Combine and Cook:
• Pour the sauce mixture over the vegetables and bring to a simmer.
• Add the cornstarch slurry and stir until the sauce thickens.
• Add the fried pork pieces to the pan and stir to coat them evenly with the sauce.
6. Serve:
• Serve hot with steamed rice. Enjoy!#dinnerideas #lemon8challenge