1 cup potato starch
1 egg white
2 tbsp vegetable oil, plus extra for deep-frying
500g (1 lb 1 oz) pork tenderloin, cut into thin strips
1 small brown onion, cut into thin wedges
1/2 red capsicum (bell pepper), deseeded, coarsely chopped
1/2 small carrot, peeled, sliced
4 fresh wood ear mushrooms*, torn, optional
240ml bottle Marion’s Kitchen Thai Sweet & Sour Sauce
1/2 Lebanese cucumber, halved, deseeded, sliced
200g (7 oz) fresh pineapple, peeled, cored, coarsely chopped
1 tbsp cornflour (cornstarch), mixed with 1 tbsp of water
steamed rice, to serve
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