Chinese Sweet And Sour Pork (Ku Lau Jou) Recipe

• 10 ounce. pork tenderloin
• 1 small bamboo shoot
• 2 dry mushrooms, soaked
• 1 small onion and carrot
• 1 green pepper
• 2 slices pineapple
• 1 clove garlic
• 3 tbsp. oil
• 3/4 c. soup stock
• 3 tbsp. vinegar
• 1 1/2 tbsp. cornstarch

1. Cut pork into bite size cubes.
2. Marinate pork in soy sauce, wine and ginger juice for 15 min.
3. Coat pork with cornstarch.
4. Fry in 370 degrees F. oil till crisp.
5. Drain and set aside.
6. Thin slice bamboo shoot.
7. Cut pineapple into 6 sections.
8. Slice mushrooms.
9. Cut onion and green peppers into 8 sections.
10. Slice carrot and cut into flower pattern.
11. Heat oil.
12. Add in garlic, onions, mushrooms, bamboo shoot and green pepper.
13. Fry quickly.
14. Add in seasoning (see below) and soup stock.
15. Bring to a boil.
16. Thicken with cornstarch mixed with water.
17. Add in vinegar.
18. Add in fried pork and pineapple.
19. Mix well.
20. Serve while warm.

pork tenderloin, bamboo shoot, mushrooms, onion, green pepper, pineapple, clove garlic, oil, soup stock, vinegar, cornstarch

Taken from cookeatshare.com/recipes/chinese-sweet-and-sour-pork-ku-lau-jou-13464 (may not work)