Source:
FamilyTime Community Cookbook
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1 lb. lean boneless pork chops, (i.e. 3 pork chops)
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1 beaten egg
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1/4 c. cornstarch, OR 1/2 cup all-purpose flour
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1/4 c. all-purpose flour
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1/4 c. water
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1/8 tsp. black pepper
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cooking oil, for frying
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1 T. cooking oil
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3 oz. La Choy sweet & sour sauce
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1/2 package frozen green, red and yellow peppers with onions, OR stir fry mix
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Trim fat from meat. Cut into 3/4 inch cubes. Set aside. For batter, in a bowl combine egg, cornstarch, flour, water and pepper. Stir until smooth. Dip pork into batter. Fry pork, one-third at a time, in hot oil(365 degrees) until pork is no longer pink and batter is golden (5-10 minutes). If oil is too hot, the batter will burn; if it is too low, the batter will absorb too much fat. Drain on paper towels. Pour 1 T. of oil into wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir fry vegetables for 3 to 5 minutes. Push from center of wok. Pour sweet and sour sauce into center; cook and stir for 1 minute. Stir in vegetables, then pork. Heat through. Serve over rice.
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