Home-style番茄炒蛋 · Fān qié chǎo dàn
Tomato & Egg Stir-fry
Soft eggs, juicy tomatoes, and a little sauce to spoon over rice. A comforting place to begin your Chinese cooking journey.
Home-style · Recipes
Sweet & Sour Pork Strips
Tender pork in a bright ketchup-vinegar sauce. Shallow pan-frying gives a lighter coating than a deep-fried restaurant version.
Prep15 min
Cook20 min
Serves2
DifficultyEasy
Recipe guide · not yet kitchen-testedAI-assisted editorial draft. Timing depends on your stove, pan, and ingredient size. Use the doneness checks below.
Let’s get cooking
- 01
Coat the pork
Pat pork dry, season with salt, and toss with cornstarch. Shake off loose excess.
- 02
Mix the sauce
Stir ketchup, vinegar, sugar, and water until combined.
- 03
Pan-fry in batches
Heat oil over medium heat. Fry strips in a single layer, turning, about 5–7 minutes per batch; check the thickest pieces reach 63°C.
- 04
Simmer the sauce
Move cooked pork to a clean plate. Pour off excess oil, add sauce to the pan, and simmer 2 minutes until bubbling and slightly thickened.
- 05
Coat and rest
Return pork and turn to coat. Let it rest at least 3 minutes after reaching the safe temperature before eating.
A little kitchen wisdom
Thick coatings stay powdery unless properly fried. Use a thin starch layer and avoid piling strips in the pan.
Can’t find an ingredient?
Ketchup: Plain tomato sauce with a little more sugar gives a less tangy sauce.
Cook safely
Whole cuts of pork must reach 63°C / 145°F, then rest at least 3 minutes. Ground pork must reach 71°C / 160°F.
FoodSafety.gov guidance ↗Something else for the table
Home-style
Sichuan-inspired宫保鸡丁 · Gōng bǎo jī dīng
Kung Pao Chicken
A home-kitchen take on the Sichuan classic: chicken, crunchy peanuts, and a tangy sauce. Make the heat your own.
Home-style家常蛋炒饭 · Dàn chǎo fàn
Everyday Egg Fried Rice
A quick pan of rice with eggs, peas, and scallions. Separate grains and a hot pan do most of the work.