The Abqaiq Cookbook - 1973

1 lb. loin of pork
1 tbsp. Chinese or Japanese wine or sherry (may substitute regular red wine)
2 tbsps. Soy sauce
2 tbsps. Flour
2 tbsps. Cornstarch
Oil for deep frying
3 green peppers, quartered and seeded
1 round onion (4 oz.) cut into small wedges
1 bamboo shoot (4 oz.) cut into small wedges
2 slices pineapple, each quartered
5 tbsps. Oil
6 tbsps. Sugar
4 tbsps. Soy sauce
1 tbsp. wine
2 tbsps. Vinegar
4 tbsps. Tomato sauce
1 tbsp. cornstarch, mixed with ½ cup water

Cut pork into 1 ½ inch cubes and mix well with wine, 2 tablespoons soy sauce and 2 tablespoons cornstarch. Fry pork in deep oil until crisp and golden brown. Turn out on plate.

Boil carrots for 8 minutes, drain. Heat frying pan, add 5 tablespoons oil and sauté green peppers, onion, carrot, bamboo shoot and slice pineapple. Mix together the 6 tablespoons sugar, 4 tablespoons soy sauce, 1 tablespoon wine, 2 tablespoons vinegar and tomato sauce. Add to sautéed vegetables. When mixture boils up, add cornstarch that has been mixed with ½ cup water, stirring constantly. Add fried pork and mix well. Serve hot with boiled rice. The same sauce can be used for sweet and sour shrimp, just use the sauce and add boiled shrimp.

Yield: 4 servings

Sharon Kulchisky