Sweet and Sour Pork or Chicken

Rachael Coon

 

This recipe came out of old Relief Society cookbook and Cameron and I stumbled upon one time and have loved it ever since!

 

Cut 1 lb of pork or chicken into ¾ inch cubes and mix with:

1 T. cornstarch

2 T. Flour

1 egg white (I add a little water to make it more easy to work with, about 2 T water)

A little salt

 

Fry meat in oil until brown and cooked. Drain and set aside.

 

In medium sauce pan mix:

½ C sugar

1/3 C vinegar

2/3 C water

1 ½ T cornstarch

Cook over medium heat until thickened. Stir constantly. Set aside or turn off heat.

 

Heat pan (I use the same one I used for the chicken or a wok) with 3 T oil and sauté:

½ C sliced onion

½ C sliced carrots

One green pepper cut into strips

 

Don’t overcook vegetables. Add ½ cup pineapple chunks with fried meat and the sweet and sour sauce, 4 T of Ketchup to the veggies. Mix completely and stir until heated through. Serve with rice.