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“From my collection of handwritten recipes.”
READY IN:
25mins
SERVES:
6
YIELD:
1 platter
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, combine pork with egg, 1 Tblsp. cornstarch, salt and pepper. Toss to coat evenly. In a wok, heat oil to 350*. Add pork cubes and cook until crisp and golden, about 7 minutes. Remove with a slotted spoon and drain on paper towels. Pour off and discard all but 1 1/2 Tblsp. oil from wok. Return wok to high heat. Add ginger and stir fry until aromatic, about 2 seconds; discard. Add green and red bell peppers and stir fry 1 minute to wilt. In a small bowl, combine soy sauce, sugar, vinegar, ketchup, remaining 1 Tblsp. cornstarch, and 1/3 cup cold water. Add to wok. Bring to a boil and cook, stirring, until sauce thickens, about 2 minutes. Return pork to wok and heat through, about 1 minute. Mound on serving platter and serve.

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