First up was Sweet and Sour Pork.
You will need the following:
1 lb of pork (we used chicken breast)
egg white, lightly beaten
2 tbsp cornstarch
1 red bell pepper (mine was very small, so I added a small yellow one as well)
For the sauce:
1 tbsp cornstarch
2 tbsp water
3 1/2 tbsp rice wine vinegar (I used just rice vinegar)
1 tbsp light soy sauce (I used regular soy sauce)
1 1/2 tbsp sugar
2 tbsp orange juice
1 tbsp tomato puree (I used tomato paste)
5 tbsp oil
1 medium thin sliced onion
1 pineapple, cubed
Cut the pork (chicken) into 1 1/2 x 1 in pieces. Sprinkle with salt, then dip in egg white and cornstarch. Cut the pepper into bite size pieces as well. To make the sauce, mix all the ingredients together.
Heat the oil in a wok or pan. When hot add the pork (chicken) and cook until done (approximately 3 minutes). Remove the meat. Drain half the oil, then add the onion. Cook for a minute; add the pineapple and pepper, cook for another minute. Add the sauce and cook until thickened. Add the meat back to the pan and cook for about a minute and a half. We served ours with rice.
We also added red pepper flakes for a little heat.
We also made his Egg-Flower Soup
You will need:
1 1/2 pt chicken stock
2 beaten eggs
1 tbsp light soy sauce (I used regular soy sauce)
3/4 tsp sesame oil
1 1/2 tbsp finely chopped spring onions
Bring the stock to a gentle simmer; slowly pour the egg into the mixture, add the soy sauce. Stir once the eggs are set. His instructions say to add the sesame oil into each individual bowl, however, I did not do that and added it directly to the soup.
These were both good, however, they must not have been very filling as J (the Dad) went and bought himself a sandwich from Subway about an hour after dinner.
Things are still up in the air for tomorrow. We are currently working our way through our freezer and cabinets as we will be moving in a few months, so we need to use up what we have.
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