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Hong Kong Sweet and Sour Pork
November 01, 2009

Yummy! I did have the potato starch (also called potato flour) and never did anything with it, so this recipe was an eye opener for it's use. The potato starch makes it really crispy, instead of soggy like regular wheat flour can get once it is mixed with a sauce. The only changes I made was that I used a small onion that I did a rough 1/2" chop on instead of the green onions and I left out the cayenne peppers, only because I didn't have them. I suppose I could have substituted some Siracha hot sauce, but it was so good without it, I didn't add it. I also used half a red bell pepper in addition to the green pepper. I would suggest that you do all of your chopping ahead of time so that when your frying is done you are ready to stir fry the veggies. My husband loved it, and thinks it's better than a restaurant dish!

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