Wednesday, July 11, 2007

Sweet and Sour TVP Pork



First, you will need some chunky TVP (texturized vegetable protein)


I altered this recipe from http://www.jewish-food.org/recipes/tvpswees.htm


Yield: 4 servings

* 1 cup TVP chunks
* 1 tablespoon ketchup
* 1 3/4 cups hot water
* 1 cup carrots - (1 large carrot), sliced
* 1 green pepper, large chop
* 1 cup water
* 20 ounces pineapple chunks, canned in juice
* 1/4 cup sugar
* 1/4 cup cider vinegar
* 2 tablespoons cornstarch
* 1/4 cup tamari (or soy sauce)

Combine first three. Simmer in a covered pan until tender, but not mushy. (20-30 minutes)
I add a little soy sauce and more sugar in with the TVP when boiling, gives it more flavor.

Bring 1 cup water to a boil and add carrots and green pepper.

Cover, return to boil and cook for 2 minutes to crisp-tender. Remove from heat, drain, reserving liquid. Return liquid to pan and add juice from pineapple. Bring the liquid to a boil, adding sugar and vinegar.

In a small bowl, combine rest.

Stir the cornstarch mixture into the hot liquid, the sauce will thicken and come to a boil almost at once.


After I drain the extra liquid from boiling the TVP, I pan fry the TVP to give it a crispier outside.
SAVE the leftover broth and add it to the veggie/pineapple broth.

Add the cooked TVP, the carrots and green peppers and pineapple to the sauce. Serve on rice or crisp chow mein noodles. This can be made ahead and reheated later and then served on rice or noodles.




Other ways you can make it:

This baby was non-traditional and included cleaning out the fridge:
Onions
Green peppers
Eggplant
Broccoli
Scallions
Avocado!



Even the omni-monkey honestly declared that it was better than the veggie sweet and sour pork at the fancy restaurant in Hong Kong. Wow!

3 comments:

Colett said...

I tried this out tonight and it was a risk since I normally don't like sweet and sour. I had problems thickening the sauce. I wasn't sure what "cornstarch mixture" was so I think that had a lot to do with my cookin' malfunction! Otherwise it was yummy!(my son gobbled it up!) Hopefully I can get clarification on this so I can make it right next time ;)

lee kyung-sook said...

hello, great blog. quick question, where do you buy tvp in hk?

Anonymous said...

Cornstarch mixture is basically anywhere from a teaspoon to a tablespoon of cornstarch and and enough water to stir it and it ends up like milk. (Runny) how much u need will depend on how much sauce u need to thicken. Mix the water and starch together till there are no lumps, then add it to your sauce, and stir. Heat until the mixture comes to a boil, and it will become thicker. Start with a few tablespoons of the cornstarch mix ( called a 'slurry') and after its boiled, if u want it thicker add more. If it is too thick after u boil it, add more water and boil again. Repeat until it is the consistency u want. If u add the starch straight I without mixing a slurry, it will cause yucky starch ball lumps in your sauce. NOT good eats. Good luck!