Chinese – Sweet & Sour
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tablespoon oil, (I use neutral rapeseed oil)
- 400 g pork, cut into pieces
- 0.5 teaspoon ½ salt
- 1 teaspoon ginger, (I use ginger powder)
- 1 chilli pepper (s), red (from the glass, then it is not TOO hot)
- pepper
- 3 dl water
- 1 carrot (s)
- 0.5 ½ leek
- 2 red pepper (s)
- 1 can pineapple, (approx. 4 pineapple rings)
- 200 g bamboo slices, cut into strips
- 1 dl pineapple juice
- 2 tablespoon soy sauce
- 2 tablespoon vinegar (white wine vinegar)
- 1 tablespoon sugar
- 2 teaspoons potato flour
- honey
- Rice, (basmati)
Print Recipe
Pin Recipe Instructions
- Cut the meat into small pieces, season with salt and pepper and fry. Then add the water and the chopped chilli pepper (I leave out the seeds) and simmer for 15 minutes. Cut the carrot, leek and bell pepper into small pieces, add together with the bamboo strips and pineapple pieces and simmer for another 10 minutes.
- For the sauce, mix pineapple juice, soy sauce, white wine vinegar, sugar, potato flour and a teaspoon of honey until the sugar dissolves and simmer for another 5 minutes.
- A wonderful meal served with basmati rice!
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