Sweet and Sour Pork by:Hannah

Ingredients:
1/2 lb. pork tenderloin (cut into bite size pieces)

1/2 green bell pepper (cut into slices)

1/2 white onion 9cut into slices)

1 8 oz can pineapple chunks w/ juice

1 clove garlic (finely chopped)

*1/3 cup sweet and sour sauce

Oil for frying

*If you'd like to bread your pork read personal comments, also if you'd like to make homemade sweet and sour sauce read personal comments.

Directions:

1-Pour oil in skillet and heat.

2-Cook pork about 1/2 way through.

Add green peppers, onions, garlic, and pineapple w/ the juice.

Add your sweet and sour sauce and finish cooking your pork.
When serving add more sweet and sour sauce over top the pork.


Personal comments:

I did not want to deep fry my pork so i left the bread off, also i cooked a big meal and did not feel like making my own sweet and sour sauce so i bought it from the store- yes i cheated.

to bread your pork you'll need:
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg1 teaspoon cooking oil
1 small pinch of salt

Directions:
-Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter. Add the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towel.
-Heat up a wok and add in some cooking oil. Add in the bell peppers, onions, garlic, and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickens, transfer the pork into the wok and stir well with the sauce.


To make the homemade sweet and sour sauce you need:
1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water

Directions:
Mix the sweet and sour sauce ingredients well and set aside.


I'm not a big fan of pork so i give this a 4 out of 5 stars.

*Crispy Egg Rolls by Hannah

Step one:
16 oz. pkg. lumpia, thawed (about 25 wrappers)
1/2 lb. ground pork
1/2 lb. ground beef
2-4 (rectangular) long rice noodles -you will need to soak them in water for ½ hour till clear, then drain and chop up the long rice till 1 inch little strings.
1 egg

1 cup peeled & shredded carrots

1 cup bean sprouts
1 cup shredded cabbage

1 med. onion, chopped

1 Tbsp. fish sauce

1/4 Tbsp. pepper

2-4 clove garlic, finely chopped

1 tsp. sugar
pinch of MSG
2 green onions, diced

1 teaspoon soy sauce

1 teaspoon oyster sauce

1 Tbsp. Hoisin Sauce (asian Trei sauce/BBQ)

6 water chestnuts slices and diced

1-2 teaspoon ground ginger

step 2:

1/2 cup vegetable oil (or as much for covering a flat pan w/ 1-2 in depending on thickness of rolls 1 egg- for sealing the wraps

Directions:
mix together all of step one in a large mixing bowl. Take about a small spoon full and cook it in a frying pan to make sure it's to your liking. Then take 1Tbsp. of that mix and place in the corner of your wrap as followed

Then lift up that corner and roll over stuffing

pull in each of the other corners as follows

Then roll up like a rug like follows placing a little dab of the egg on the last unwrapped corner
Roll it all up and there you go!

Bring your oil to a high broil then turn to a med high heat and place egg rolls in pan use tangs to help flip the egg rolls.

Let cool and serve with romaine lettuce and a few sprigs on mint leafs.

For a dipping sause add 1/2 cup karo corn syrup and then add 1 Tbs (more or less depending on your like for hot foods) chili garlic sauce (you may want to add 1 tsp of water to make it a little less think.)

Dip and eat!

Personal Comments:

I love love love love this recipe i will be making it over and over and over I give it a 5 stars out of 5 stars!!!!