Preparation:
1. combine tangy hot sweet and sour sauce mix and garlic chili pepper sauce to make a paste. 2. coat medallions in paste. 3. in skillet or wok, heat oil. 4. add pork and saute approximately 5-7 minutes. 5. when pork is almost cooked, deglaze pan with sherry. 6. add chicken stock. 7. serve with rice and steamed vegetables.
variation: broccoli florets or snow peas may be added with medallions in step 3. |
