| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
Yield` 6 servings
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Ingredients
- 1 cup Rice uncooked
- 2 cups water
- Dash salt
Sweet and Sour Sauce
- ½ cup honey
- 6 tablespoons rice vinegar
- 4 teaspoons soy sauce
- 3 tablespoons Tomato Paste
- 1 tablespoon cornstarch
- 2 tablespoons water
Pork
- 1 ½ pound pork tenderloin cut into 1-inch cubes
- 1 teaspoon Salt divided
- ½ teaspoon black pepper divided
- ¾ cup all purpose flour
- ⅓ cup cornstarch
- 2 eggs
- 2 cups plus 1 tablespoon vegetable oil for frying
- 2-3 garlic cloves minced
- 1/2 white onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 cup pineapple chunks
- 2 tablespoons green onion sliced
- 1/2 teaspoon sesame seeds
MASTERS CLASSES ONLY: Sauteed Bok Choy
- 2 tablespoons vegetable oil
- 2 garlic cloves peeled and minced
- 1 1/2 inches ginger peeled and minced
- 4 bunches bok choy cleanned with the ends trimmed
- 1 tablespoon soy sauce
- 1 tablespoon vegetable stock
- sesame oil for drizzling
Ingredients
Sweet and Sour Sauce
Pork
MASTERS CLASSES ONLY: Sauteed Bok Choy
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Instructions
- To Make the Sauce
- In a medium-sized bowl combine sweet and sour sauce ingredients, honey, rice vinegar, soy sauce, and tomato paste. Set aside.
- In a small bowl combine the cornstarch and water.
- Prepping the Pork
- Season pork with salt and pepper.
- In a shallow dish mix together flour and ⅓ cup cornstarch.
- In a separate shallow dish add eggs and whisk.
- Batter each piece of pork by coating it with the flour mixture, then dip in the whisked egg, then a final coat in the flour mixture.
- In a pan, heat oil over medium-high heat. Working in batches, adding the battered pork and frying until golden brown and pork is cooked through, about 5 to 7 minutes.
- Transfer pork and drain on paper towels.
- Cooking the Vegetables
- In the same pan, add more oil over medium-high heat. Once the oil is hot add the garlic and onions, stir-fry for 30 seconds.
- Add in the red and green bell peppers, and stir-fry for 1 minute. Add in the pineapple and stir-fry for 1 minute.
- Add in the pork and the sweet and sour sauce, stir to combine and allow the sauce to come to a boil.
- Stir the cornstarch slurry and then add it to the pan, stirring constantly until the sauce thickens, 60 seconds. Mix the ingredients with the sauce to coat the pork.
- Garnish the sweet and sour pork with green onions and sesame seeds and serve over rice.
MASTERS CLASSES ONLY
- In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, and ginger and cook, stirring constantly, until fragrant, about 45 seconds.
- Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
- Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
1027 Terra Nova Boulevard