Pork in sweet and sour sauce
Agree, Eastern kitchen always remains in some mysterious ritual. Famous tea ceremonies, incredible sauces and strange sweets. Chinese cuisine is no exception. The love of the Chinese for sauces and spices is clear — vegetables in those latitudes are not too pleased with the taste colors, the harvest, though frequent, but, let's say, "fresh". So they have to go to the tricks to add color. What I always liked, but I did not even dare to try — it's meat in sweet and sour sauce.
Although as it turned out-all very simply, and very tasty. In the recipe I use pork, but the dish is perfectly obtained and with milled chicken thighs, then who as you like. As I understand it, the most popular ways of cutting in Chinese cuisine are straw and flat "rectangles". It is important to cut the products in one size and shape — nothing will stand out and the orchestra will play right. What we need:
Pork-500 gr
Carrots - 1 PC —
Pepper — 2 PCs.
Chili pepper — 1 PC.
Soy sauce-4 tablespoons
Rice vinegar-2 tablespoons.
Water - 6 tablespoons
Sugar - 3 tablespoons
Starch - 2 tablespoons.
Garlic-3-2 cloves
Ginger - 2 cm.
Take the meat and cut into a rather thin plates. To make it easier — you can just freeze the meat in the freezer, then it is possible to achieve the thickness of the laminate is 2-3 mm. Add 2 tbsp of soy sauce and finely chopped garlic. Mix in a large Cup and leave for 30 minutes.
While the meat is marinated, prepare all the other vegetables. I use two colors of peppers for beauty, here it is only a matter of taste and artistic preferences. So, cut the peppers and carrots into the same plates. The ginger and chili just finely shinkuem. Chile are looking for sharpness, you can use it, with or without seed or without it altogether (in order of decreasing severity).
Now comes the mystery — sauce. Everything is very simple and easy. In a Cup, mix all the ingredients: 2 tablespoons of soy sauce, water, vinegar, sugar, starch. The starch will gradually begin to settle - it's okay, just stir the sauce periodically.
On a hot pan pour a little oil (you can take the famous Wok, say the taste it turns out a little different). Fry the carrots, add the peppers, ginger. All the good roast, the peppers should be softer.
When the vegetables are ready they need to be transferred (temporarily) in a Cup and in the same pan fry the meat. Remember that we thinly sliced plates of a thickness of 2-3 mm? That is why the meat will be ready in a couple of minutes, while very well absorb the flavors of vegetables and sauce. When the meat has acquired color, return the vegetables, chili, fry all together for 3 minutes and pour a well-mixed sauce. He very rapidly begins to thicken, watch it carefully and as soon as you see that he grasped — remove the pan from the fire.
If it so happened that the moment missed-add warm water (a couple of spoons) and gently stir everything, the sauce should let go a little.
The original recipe uses pineapple (fresh or from a can), but it's too much for me. Want a little more sour option-add. Of course the perfect garnish here is rice. Bon appetit!
