Ingredients
2
2 servings
- •1 egg yolk
- •1 teaspoon soy sauce
- •1 teaspoon rice wine
- •1 teaspoon cornstarch
- •¼ teaspoon salt
- •¼ teaspoon ground Sichuan peppercorns
- •5 ounces pork tenderloin, trimmed of fat and cut into 1-inch cubes
- •2 tablespoons white vinegar
- •2 tablespoons water
- •2 tablespoons white sugar
- •2 teaspoons tomato paste
- •1 teaspoon soy sauce
- •1 teaspoon cornstarch
- •oil for frying
- •3 tablespoons cornstarch
- •1 tablespoon vegetable oil
- •2 green chile peppers, cut into 1-inch pieces, or more to taste
- •2 scallions, cut into 1-inch pieces
- •3 ounces canned lychees, drained
- •¼ teaspoon sesame oil
Instructions
- Combine egg yolk, soy sauce, rice wine, cornstarch, salt, and Sichuan peppercorns in a bowl to make the marinade. Add pork; marinate for at least 30 minutes.
- Mix vinegar, water, sugar, tomato paste, soy sauce, and cornstarch together to make the seasoning sauce.
- Heat oil in a deep saucepan over medium-high heat. Roll the marinated pork in cornstarch until each piece is well covered. Deep-fry pork for 2 minutes. Remove and drain on paper towels.
- Heat 1 tablespoon oil in a small saucepan over medium heat. Stir-fry green peppers and scallions for 30 seconds. Add lychees and pour in the seasoning sauce. Stir well until sauce thickens. Leave over very low heat.
- Reheat the deep-frying oil. Re-fry pork until crisp, about 30 seconds. Drain and place on a warm plate. Pour the seasoning sauce on top. Sprinkle with sesame oil and serve at once.
Nutritional Facts
Per 2 servings
- Calories: 441
- Carbohydrate: 41g
- Fat: 24g
- Fiber: 2g
- Protein: 16g
- Sugar: 16g
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