Ingrédients :
- 320 g of pork
- 1 tablespoons of sake
- 1 ½ teaspoons of cornstarch flour
- 2 teaspoons of salt
- 5 tablespoons of soy oil
- 1 large onion
- 1 box of peas
- 1 green and red pepper
- 50 g of pineapple in syrup
- oil
For the batter:
- 3 tablespoons of water
- 2 ½ of flour
- 2 teaspoons of cornstarch
- 1 egg beaten
For the sauce:
- 2 tablespoon of soy sauce
- 3 ½ tablespoons of rice vinegar
- 2 tablespoons of sugar
- 15 cl of water
- 2 ½ tablespoons of tomato ketchup
- 1 teaspoon of cornstarch
Préparation :
Cut pork into cubes, the pepper into 2 cm pieces and onion in 2 and 4.
Drain the peas and pineapple and then cut into 2 cm pieces.
In a bowl put salt, rice wine, cornstarch flour, and pork meat then mix and let marinate 10 minutes.
Meanwhile, prepare the sauce and set aside.
Then prepare the batter by mixing all ingredients, then set aside.
Heat 2 tablespoons of oil in a wok over high heat.
Put the pork in the batter, stir to coat well then adding them to the wok and lightly brown 3 to 4 minutes on high heat, stirring occasionally. Add onion, peppers, peas and pineapple and stir and let simmer for 2 minutes on medium heat.
Transfer the mixture into a container, put back 2 tablespoons of oil in wok, then add the sauce and cook 3 minutes on medium heat.
Put back the meat and vegetables in the wok, then cook the preparation for 2 minutes and serve hot with white rice.
Tips : You can add carrots or cashews to your taste.
Anecdotes : Beef is more widespread than elsewhere, and is often cooked until it becomes a great tenderness. Sometimes the beef is sprinkled with rice flour before the steaming, to produce a more rich sauce. Sichuan cuisine, known for its tangy and spicy taste, is one of eight major regional cuisines of China, sometimes grouped into four families. It is often compared to the Hunan cuisine or that Hubei, due to proximity culinary, cultural and linguistic these three provinces.
Or lam is a specialty of Laos. This is a soup made of chicken and aubergine .
Cambodian and Thai dish with shrimp, noodles and mushrooms. This is a dish of wok all day simple, go...
Spices are the basic ingredients of Thai cuisine. They are able to characterize and enhance the best...
The pho is the national dish of Vietnam. This dish is also eaten in laos and thailand. this beef sou...
Mapo doufu can also be found in China, Korea, Japan and Taiwan, where the flavor is adapted to local...
The okonomiyaki is a pancake or pizza typically Japanese. "Okonomi" means "what you like / want" and...
yuk kae jang kuk is a Korean beef stew with rice noodles and eggs.
Siu May are Chinese steamed raviolis. These are a variety of dim sum which has loads of variations.
Khao poun is a traditional soup of Laos, made from coconut milk, lemongrass and with rice noodle a...
The chapchae is a popular dishes of Korea is found in the markets sold by street vendors, at any hou...