Serves 1
Ingredients:
5 oz. lean pork
Marinade:
1 tsp. rice wine
1 tsp. soy sauce
1 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground Sichuan pepper
1 small egg yolk
3 tbsps cornstarch
4 oz. green peppers
2 scallions
3 oz. canned lychees (drained)
Seasoning:
2 tbsps sugar
2 tbsps white vinegar
2 tbsps water
2 tsps Tomato paste
1 tsp soy sauce
1 tsp cornstarch
1/4 tsp. sesame oil
Oil for deep frying
Directions:
1. Trim any fat from the pork and cut the meat into 1 inch cubes. Marinate for 30 minutes.
2. Cut the pepper into 1 inch pieces and cut the scallions into 1-inch lengths.
3. Roll the marinated meat in the dry cornstarch until each piece is well covered, then deep fry for 2 minutes in hot oil. Remove and drain.
4. Heat 1 tbsp. oil in a small saucepan and gently stir fry the green peppers and scallions for 30 seconds, add the lychees and pour in the seasoning sauce.
5. Stir well until it thickens, then leave over a very low heat.
6. Reheat the deep fat and refry the pork cubes for about 30 seconds until they become crisp. Drain and put on to a heated plate, pour over the seasoning sauce, sprinkle with sesame oil and serve at once.
