Chinese Vegan Sweet And Sour Pork Recipe 445

Steps:

• BATTER : 1.First combine the flour and cornstarch in a medium-sized mixing bowl. 2.Then stir in the egg replacer, and vegetable oil. 3.Now slowly add the warm water, mixing with a fork or small hand whisk as you do so, until you have a smooth, thickish batter - however, it should still be able to fall off the back of a spoon. Cover, and place in the fridge for about 30 minutes. 4.Meanwhile, you can prepare your sausages. 1.First, fry your sausages until they have a little color. remove from heat, allow to cool , cut each one into about 5 pieces, and marinate in a little soy sauce in a bowl, cover and place in the fridge. 2.Now it's time to make your sweet and sour sauce. 3.Blend all the sauce ingredients (except the chopped vegetables and pineapple) together in a mixing bowl, using a hand blender. Pour into a small saucepan, cover set aside. 4.Chop the green pepper and white onion into approximately 1" pieces, and set aside in a bowl, covered, in the fridge. Likewise, put your pineapple chunks into a bowl, cover, and place in fridge. 5.Next, preheat your oil in a deep pan. Then dip each piece of sausage into the batter mix, making sure to cover it completely from all sides, and then place on a large dinner plate. When ready, pour any remaining batter over the top of the sausages on the plate. 7.Using a metal strainer, place around 3 or 4 sausage pieces on it, and immerse them gently into the hot oil, ensuring you don't have more than about 8 pieces in the pan at a time. Deep frying should take around 4 minutes, but do test one piece to ensure the batter has become crunchy on the outside. Be careful not to overcook it though. as you take each piece out, place on a paper towel to drain off any excess grease. Continue this process until all the sausage pieces are fried. Now place your sausage pieces in a small ovenproof dish, and place in a warm oven, so they will remain warm. 8.Meanwhile, on a very low heat, heat up the sweet and sour mixture in a small saucepan, and mix with a small hand whisk or wooden spoon, until it thickens. 9.When the sauce has thickened, stir in your pineapple chunks, and leave on the lowest heat setting. 10.Next, deep fry your green pepper and onion pieces for 1-2 minutes, before removing and placing on a piece of kitchen towel on a plate. These should remain almost raw but hot. 11.Preheat a large glass serving dish (you can do this in the microwave for a couple of minutes). Gently stir your sausage pieces, green pepper and onion mix, into the sweet and sour sauce mix, before transferring into your preheated serving dish. Feel free to garnish with some roasted cashew nuts.

Steps:

• Prepare the pork: Combine the pork with all the marinade ingredients, mixing well. Cover and chill for at least 2 hours, or overnight.
• Make the sweet and sour sauce: Heat the oil, ginger and garlic in a medium saucepan over low heat until fragrant, about 2 minutes. Stir in the tomato paste and cook for another minute, stirring. Add the rice vinegar, pineapple juice, honey, hawthorn berries, sambal oelek and five-spice powder; stir to combine while bringing to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 15 minutes. Strain the sauce through a fine-mesh sieve and discard the solids; return to the saucepan.
• Reduce the sauce to about 1 ¾ cups over medium-high heat, uncovered, about 5 minutes. Season with ½ teaspoon salt, adding more as desired.
• In a small bowl, combine cornstarch with 2 tablespoons water. Bring the sauce up to a boil again, then stir in the cornstarch slurry. Stir as it thickens and bubbles, about 1 minute, then remove from heat. (Note: This sauce recipe may produce more than needed for your pork stir-fry; use as much as you desire and the rest can be saved for another use, such as a dipping sauce for crab rangoon.)
• Prepare to deep-fry: In a large wok (or deep skillet), heat the quart of oil to 350 degrees.
• In a large bowl, combine all the ingredients for the batter; add ½ cup water and whisk to combine. Drain any excess liquid from the marinated pork and discard. Working quickly in two batches, carefully dip each piece of pork into the batter one at a time, shaking off any excess, and drop into the oil. Fry the first batch of pork until golden brown, about 6 to 7 minutes. Using a spider or slotted spoon, transfer the fried pork to a wire rack-lined baking sheet to drain. Repeat with the remaining pork, mixing the batter thoroughly before coating the meat. After frying, carefully discard the oil, reserving 1 tablespoon.
• Return the reserved 1 tablespoon of oil to the wok or pan and heat over high. Once the oil is popping, about 1 minute, add the bell pepper, onion, pineapple and a pinch of salt. Stir-fry for 1 to 2 minutes, until the vegetables are lightly charred in spots.
• Scrape the vegetables into a large bowl and toss with the fried pork and enough sweet and sour sauce to coat (about 1 to 1 ½ cups). Arrange on a serving dish and serve with steamed rice.

Steps:

• Cut the pork into 1 inch cubes. Mix the flour, 3/4 cup water and the egg in a medium bowl to make a batter. Add the pork and mix well.
• Heat a large wok over high heat. Add enough oil to come about 2 inches up the side of the wok and heat to 375°F Add the pork one piece at a time so the pieces do not stick together. Fry until golden brown and crisp.
• When pork is crisp and golden, remove from wok, and drain. Remove all but 2 tablespoons of oil from the wok, and add the bell pepper and onion and fry for about 30 seconds until soft. Remove from the wok and set aside.
• Combine the ketchup, vinegar, sugar, sherry (or rice wine) and salt in a bowl. Set aside. In a separate bowl, dissolve the corn starch with a little water, and set aside.
• Return the wok to high heat, and add the ketchup mixture and bring to te boil. Return the pork, bell pepper and onion, lychees and pineapple, and lastly the cornstarch mixture to thicken the sauce. Stir fry until the pork is coated with the sauce (about 20 seconds) Serve immediately with steamed rice.