Tender chicken by "velveting" -a chinese technique I've come to embrace.

Looks like a different recipe. REC: Sweet and Sour Pork by Leeann Chin

Sweet and Sour Pork

Recipe By :Leeann Chin
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

1 1/2 pound pork boneless loin or leg
1 egg -- slightly beaten
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon light soy sauce
1/4 teaspoon white pepper
2 tomatoes
1 green pepper

Vegetable oil
3/4 cup all-purpose flour
3/4 cup water
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon baking soda

1 cup sugar
2 tablespoons sugar
1 cup chicken broth
3/4 cup white vinegar
1 tablespoon vegetable oil
2 teaspoons dark soy sauce
1 teaspoon salt
1 clove garlic -- finely chopped
1/4 cup cornstarch
1/4 cup cold water
1 can pineapple chunks in juice -- (8 1/4 ounces) drained

Trim fat from pork; cut pork into 3/4-inch pieces. Mix egg, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, 1 teaspoon salt, 1 teaspoon soy sauce and the white pepper in glass or plastic bowl; stir in pork. Cover and refrigerate 20 minutes. Cut each tomato into 8 wedges. Cut green pepper into l- inch pieces.

Heat vegetable oil (11/2 inches) in wok to 350°. Mix flour, 3/4 cup water, 2 tablespoons cornstarch, 1 teaspoon salt and the baking soda. Stir pork pieces into batter until well coated. Fry about 15 pieces at a time until light brown, turning frequently, 4 minutes. Drain on paper towel. Increase oil temperature to 375°. Fry pork all at one time until golden brown, about 1 minute. Drain on paper towel. Place pork on heated platter.

Heat 1 cup plus 2 tablespoons sugar, chicken broth, vinegar, 1 tablespoon vegetable oil, 2 teaspoons soy sauce, 1 teaspoon salt and the garlic to boiling in 3-quart saucepan. Mix1/4 cup cornstarch and 1/4 cup water; stir into sauce. Cook and stir until thickened, about 20 seconds. Stir in tomatoes, green pepper and pineapple. Heat to boiling; pour over pork. 8 servings.

Do-ahead Directions: After frying pork 4 minutes, wrap, label and freeze no longer than 1 week. Prepare sauce as directed except - omit tomatoes and green pepper; freeze no longer than 1 week. Just before serving, prepare tomatoes and green pepper. Dip container of frozen sauce into very hot water just to loosen. Place frozen block in 3-quart saucepan. Cover tightly; heat, stirring occasionally, until thawed. Heat frozen pork uncovered in 400° oven until hot, about 25 minutes. Drain on paper towel. Stir tomatoes and green pepper into sauce. Heat to boiling; pour over pork.


Source:
"Betty Crocker's Chinese Cookbook"

 
REC: Sweet and Sour Shrimp by Leeann Chin

Sweet and Sour Shrimp

Recipe By :Leeann Chin
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

1 pound fresh or frozen raw shrimp
1 egg -- slightly beaten
1 tablespoon cornstarch
1 teaspoon dry white wine
1/2 teaspoon light soy sauce
1/4 teaspoon salt
1 medium carrot
1 small green pepper
2 tablespoons sesame seeds

Vegetable oil
1/2 cup all-purpose flour
1/2 cup water
3 tablespoons cornstarch
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon baking soda

1 cup sugar
1 cup chicken broth
3/4 cup white vinegar
1 tablespoon vegetable oil
2 teaspoons dark soy sauce
1 clove garlic -- finely chopped
1/4 cup cornstarch
1/4 cup cold water
1 can pineapple chunks in juice -- (8 1/4 ounces) drained

Peel shrimp. (If shrimp is frozen, do not thaw; peel under running cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out sand vein. Cut shrimp lengthwise into halves. Mix egg, 1 tablespoon cornstarch, the wine, 1/2 teaspoon soy sauce and 1/4 teaspoon salt; stir in shrimp. Cover and refrigerate 10 minutes. Cut carrot diagonally into thin slices. Place carrot slices in boiling water. Cover and boil 1 minute; drain. Immediately rinse under running cold water; drain. Cut green pepper into 1-inch pieces. Cook and stir sesame seed in 8-inch skillet over medium-high heat until light brown, about 2 minutes.

Heat vegetable oil (1 1/2 inches) in wok to 350°. Mix flour, 1/2 cup water, 3 tablespoons cornstarch, 1 tablespoon vegetable oil, 1/2 teaspoon salt and the baking soda. Stir shrimp into batter until well coated. Fry 10 to 12 shrimp halves at a time until light brown, turning occasionally, 2 minutes. Drain on paper towel. Increase oil temperature to 375°. Fry shrimp all at one time until golden brown, about 1 minute. Drain on paper towel. Keep shrimp warm in 300° oven.

Heat sugar, chicken broth, vinegar, 1 tablespoon vegetable oil, 2 teaspoons soy sauce and the garlic to boiling in 2-quart saucepan . Mix 1/4 cup cornstarch and 1/4 cup water; stir into sauce. Cook and stir until thickened, about 10 seconds. Stir in carrot, green pepper and pineapple. Heat to boiling; pour over shrimp. Sprinkle with sesame seed. 6 servings.

Do-ahead Directions: After frying shrimp 2 minutes, wrap, label and freeze no longer than 1 week. Prepare sauce as directed except - omit green pepper; freeze no longer than 1 week. Just before serving, prepare green pepper and sesame seed. Dip container of sauce into very hot water just to loosen. Place frozen block in 2-quart saucepan. Cover tightly; heat, stirring occasionally, until thawed. Place frozen shrimp on rack in jelly roll pan, 151/2 x 101/2 X 1 inch. Heat shrimp uncovered in 400° oven until hot, about 15 minutes. Stir green pepper into sauce. Heat to boiling; pour over shrimp. Sprinkle with sesame seed.


Source:
"Betty Crocker's Chinese Cookbook"

I also add 1-inch pieces of yellow onion with the carrots in the boiling water. I do not recommend the "Do ahead" for the shrimp. They are much better freshly fried instead of heated in the oven.
http://i368.photobucket.com/albums/oo124/MichaelJohn52/scan0008.jpg

 
I think her actual restaurant was in a mall

called Ridgedale. That is the one we went to. After she closed that one, she opened up many take-out places located in supermarkets mostly, I think those are the 40 plus restaurants that you are seeing. I never took out, so I am not sure what the quality is like. I grew up in Wayzata, and I still pine for Byerly's. There is nothing even close here in MO. Thanks for all the recipes recommendations in the cookbook. I am going to take the cookbook down and dust it off, and try some of these. Thanks again, Michael.

 
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