Sweet and Sour Pork (Chinese Recipes)

[bholus10]

Step 10:

Then dump the meat in, and stir it for maybe 30 second or so until it's well-coated with sauce. It's very important that you keep stirring and do it pretty fast, I managed to burn the meat pretty good on my first attempt. The good news is that even if you burn things a bit, the taste of the sauce is strong enought to largely mask the taste.

[bholus10]

Step 11:

After 30-40 seconds, go ahead and dump it into whatever you're eating or serving from. I tried it over rice first, but honestly, you really don't need rice when you've got all that fried meat. You can see there's quite a bit of excess sauce, so fortunately that means you're not actually eating all 5 tablespoons of sugar. You could probably make 2-3 times and much without making more sauce.

Anyway, please leave any questions or further tips. This was only the third time I've ever made it and the first thing I've ever cooked in a wok, but it was so simple I thought I'd share. Let me know if you see something that could be done better.