Tang Cu Pai Gu

Ingredients (serves 4)

• 250 g pork, cut into cubes
• 1 onion, halved, then sliced
• 1 green pepper, halved, then sliced
• 1 carrot, cut into thin strips
• 25 g bamboo shoots
• 1 can (app. 225 g) of pineapple chunks
• 2 tbsp corn flour
• 3 tbsp sugar
• 4 tbsp Chinkiang vinegar
• 4 garlic cloves, crushed
• 4 tbsp tomato puree
• some vegetable oil for frying

Preparation

1. Fry the pork cubes in a wok until brown and almost cooked.
2. Add the vegetables (but not the pineapple chunks) and stir fry for a few minutes.
3. Add the pineapple chunks and heat for another minute or so.
4. Mix the corn flour with some water, then add the sugar, vinegar, garlic and tomato puree and mix thoroughly.
5. Add the mixture to the pork and vegetables and stir fry until the sauce thickens.

	Copyright © 1999-2000 Anne-Wil Harzing and Ron van der Wal. All rights reserved. Legal notices and colophon. This page was last modified on 7-11-99 19:03