Sweet and sour pork

Ingredients for 4 servings:

• 1 kg bell pepper(s), green, cut into strips
• 1 kg carrot(s), cut into strips
• 1 clove(s) garlic
• 1 small can/s of bamboo shoot(s)
• 1 small can of mushrooms, sliced
• 1 tbsp oil
• 300 ml chicken broth, alternatively meat broth
• ½ tbsp sugar
• 3 tbsp vinegar
• 3 tbsp soy sauce
• 15 g cornstarch
• Salt
• 500 g lean pork, cut into 2 cm x 2 cm cubes
• 1 egg(s)
• 40 g flour
• 25 g cornstarch
• 75 ml chicken broth, alternatively meat broth
• 1 tsp salt
• 750 ml oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the sauce: In a wok, fry the finely chopped vegetables for about 3-5 minutes until lightly browned. Add the chicken stock, sugar, vinegar, and soy sauce and bring to a boil until the sugar has dissolved. Dissolve the cornstarch in a little water and add to the pan. Season with salt. Bring the sauce back to a boil. Deep-fried pork: Cut the pork into 2 x 2 cm cubes. Make a batter with the egg, flour, cornstarch, chicken stock, and salt. Coat the meat cubes in the batter and then deep-fry in a deep fryer or a separate pot at about 190°C. Serve with rice.