Chinese meat in sweet and sour sauce

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make Chinese meat in sweet and sour sauce? Prepare all the necessary products. Instead of fresh ginger, I use powder. I took corn starch, you need twice as much.

2. STEP 2

   

   Take the meat, wash it under running water, and dry it. Cut it into strips (this is the traditional cut) or into small pieces. Trim off excess fat.

3. STEP 3

   

   Place the chopped meat in a bowl, pour a tablespoon of soy sauce into it, stir and leave to stand for a while.

4. STEP 4

   

   Take the carrots, wash them with a brush under running water, peel them and cut them into long thin strips.

5. STEP 5

   

   Take the bell pepper, wash it under running water, dry it, and remove the stem and seeds. Cut the pepper into approximately the same strips as the carrots.

6. STEP 6

   

   Peel the garlic and cut into slices. Rinse the hot pepper under running water, dry and cut into rings. When working with peppers, it is better to wear gloves to avoid burning your skin. If you are using fresh ginger, peel and chop it, just like garlic. Garlic and ginger can also be finely chopped. If you are against the active taste of these products, then chop them coarsely and then remove them from the pan.

7. STEP 7

   

   How to make sauce? Mix soy sauce, sugar, vinegar and half the volume of starch in a bowl. Add water. I also added ginger powder. Mix well.

8. STEP 8

   

   Pour the remaining starch into the meat, stir, this will help it stay juicy.

9. STEP 9

   

   Heat a frying pan on the stove, pour a couple of tablespoons of vegetable oil into it. Let it get hot. Place carrots in a frying pan and fry them over high heat for 1-1.5 minutes.

10. STEP 10

    

    Add hot and sweet peppers. Fry for another minute and a half. Then remove the vegetables from the pan.

11. STEP 11

    

    Add another tablespoon of oil to the pan. Add garlic and ginger (if fresh). Fry them for 20-30 seconds. I removed the garlic, its aroma is enough for me, you can leave it.

12. STEP 12

    

    Place the meat in aromatic oil. Fry it over high heat for 3-4 minutes with constant stirring.

13. STEP 13

    

    Add vegetables to the meat. Reduce heat to medium. Fry them together for a few minutes.

14. STEP 14

    

    Pour the sauce into the pan, stirring it first so that the starch rises from the bottom.

15. STEP 15

    

    Mix the meat and sauce well. Keep the meat on the fire for a couple more minutes. The sauce should thicken and boil. The meat is ready. When serving, you can sprinkle it with sesame seeds and chopped fresh parsley or dill. Bon appetit!

Comments on the recipe

Nika

11.09.2023

5

Many thanks to the author for this recipe! I really love the combination of sweet and sour. The dish turned out very tasty: the meat was tender, the vegetables were fried just right, the sauce was bomb. With rice, this pork turns out to be a blast! I don’t really like ginger, so I didn’t even add ground ginger, I also excluded hot pepper, I used potato starch, I chopped the garlic finely and after frying I didn’t remove it from the pan. Next time, instead of refined oil, I will try to add sesame oil, it seems to me that this will make the dish even more flavorful. I also think that if you boil special udon noodles and mix them with this meat, you will get excellent wok noodles. To sum it up, I can say that I will use this recipe more than once!

Regina

11.09.2023

4.6

I liked the recipe, thank you. The bell pepper enhanced the taste and aroma. I tried to cook pork in sweet and sour sauce a little differently, adding tomato paste and sesame oil. Everyone at home liked it!

Vika Viktorija

11.09.2023

4.9

Thanks for the recipe, basically everything is according to the recipe except for the following: instead of rice vinegar I took apple cider vinegar (we don’t have rice vinegar in the city), instead of pork, chicken and added fresh green beans. It turned out great, similar to a Chinese dish in Cantonese style sauce.

Yana

11.09.2023

4.5

Thank you very much for the recipe for Chinese meat in sweet and sour sauce and for the exact instructions on the ingredients! I had 700 g of pork, and I made it exactly according to the indicated numbers, I was worried about the sauce (it seemed liquid). But everything turned out great! I had to replace the rice vinegar with regular 9%. I read on the Internet how to replace it so as not to spoil the taste, and I replaced it perfectly! 👏🏻👏🏻👏🏻Thank you again for the recipe! 🥰🥳💐💐💐