SWEET AND SOUR CHICKEN STIR FRY
This bright and colourful stir fry is made with a classic Sweet & Sour Sauce which is truly like what you get at good Chinese restaurants. This is not made by deep frying the chicken - it's tasty enough as it is without adding more calories!! Also see Baked version of the fried Sweet & Sour Chicken - recipe here. I know 1/2 cup of sugar sounds like a lot, but it works out at 1 1/2 tbsp per serving, which isn't too bad!
Provided by Nagi | RecipeTin Eats
Time 20m
Number Of Ingredients 17
Steps:
- Mix together Sauce ingredients. Mix together Thickener in a separate small bowl.
- Heat oil in a wok or skillet over high heat. Add garlic and onion, cook for 1 minute.
- Add chicken and stir fry until it it is white all over but still pink inside.
- Add capsicum and stir fry for 2 minutes.
- Add Sauce ingredients. Stir until sugar has dissolved and the sauce begins to bubble.
- Add Thickener. Bring to simmer, stirring constantly. Then cook until it thickens to a syrup consistency - about 3 minutes.
- Stir through pineapple pieces (just to warm) and remove from stove.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with shallots if desired.
Nutrition Facts : ServingSize 290 g, Calories 398 kcal, Carbohydrate 44.7 g, Protein 28.3 g, Fat 12.2 g, SaturatedFat 2.8 g, Cholesterol 82 mg, Sodium 455 mg, Fiber 2.1 g, Sugar 38 g
PANDA EXPRESS SWEET AND SOUR SAUCE (COPYCAT)
Panda Express Sweet and Sour Sauce is the perfect classic Chinese takeout dipping sauce that is bright red in color, sweet and acidic. The perfect dipping sauce for egg rolls, wontons and crispy wonton strips.
Provided by Sabrina Snyder
Categories Sauce
Time 10m
Number Of Ingredients 5
Steps:
- Add 1 cup water, white vinegar and sugar to a saucepan and bring to a boil.
- Add the cornstarch to the remaining 1/4 cup of water in a small bowl and whisk until the cornstarch is dissolved.
- Add the cornstarch slurry to the saucepan and whisk it all together.
- Reduce to a simmer and cook until thickened, about 5-7 minutes.
Nutrition Facts : Calories 114 kcal, Carbohydrate 28 g, Sodium 2 mg, Sugar 24 g, ServingSize 1 serving
SWEET AND SOUR ZUCCHINI PICKLES
Pickled zucchini is a great way to use up all those green beauties in your garden. Preserve them now to share as a holiday gift from your kitchen. -Tina Butler, Royse City, Texas
Provided by Taste of Home
Time 1h10m
Yield about 6 pints.
Number Of Ingredients 7
Steps:
- Place zucchini and onion in a large nonreactive bowl. Sprinkle with salt and toss to coat. Add water to cover; let stand at room temperature 2 hours. Drain; rinse and drain thoroughly., In a 6-qt. stockpot, combine remaining ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer 5 minutes to allow flavors to blend. Add zucchini mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 12 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
SWEET & SOUR ZUCCHINI
Make and share this Sweet & Sour Zucchini recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sauté the zucchini in oil until still crisp but hot through.
- Remove and keep warm.
- Add remaining ingredients to the pan and simmer 3 minutes.
- Put zucchini back in the pan for 1 minute and serve.
Nutrition Facts : Calories 169.2, Fat 13.8, SaturatedFat 1.9, Sodium 15.4, Carbohydrate 11.3, Fiber 1.7, Sugar 8.9, Protein 1.8
HOT AND SOUR CHINESE EGGPLANT
Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!
Provided by Bonnie
Categories Side Dish Vegetables Eggplant
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
- In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 21.1 g, Fat 7.8 g, Fiber 9.5 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 1507.3 mg, Sugar 10.2 g
SWEET AND SOUR SAUCE
I love the pinkish red sweet and sour sauce that is served in Chinese restaurants...I have tried dozens of recipes and been disappointed so I made this one by trial and error...this is the closest I have come to getting that flavor.
Provided by SwoR8193
Categories Sauces
Time 15m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Over medium heat bring Part 1 ingredients to a boil.
- Mix Part 2 ingredients and add to boiling mixture.
- Cook until bubbly and thick.
- Remove from stove and add Part 3 ingredients.
- This will keep in the refrigerator for weeks.
- Room temperature ketchup mixes easier than refrigerated.
- Serve warm.
SWEET & SOUR SQUASH SALAD
This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. -Opal Shipman Levelland, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- For dressing, whisk first 6 ingredients until sugar is dissolved. Place vegetables in a large bowl; toss with dressing., Refrigerate, covered, until cold. Serve with a slotted spoon.
Nutrition Facts : Calories 241 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 703mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.
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- In a saucepan, bring the water, red wine vinegar, sugar, red pepper flakes, onions, and garlic to a low boil. Stir and cook for 7-10 minutes or until the sauce reduces by about half, thickens, and becomes sticky. When finished set the sauce aside.
- In a large pan, fry the zucchini in a few tablespoons of olive oil (coat the pan) until well browned on both sides (about 2-3 minutes per side). Spread the zucchini out to drain on paper towels, and sprinkle with kosher salt as they come out of the frying pan. Work in batches, using more olive oil as required until all the zucchini discs are fried.
- Layer the zucchini in a flat dish and pour the vinegar sauce on top. If the sauce doesn't touch all of the zucchini, flip the top layer after 15 minutes or so. Let the zucchini sit for about 30 minutes to absorb the sauce, then refrigerate for at least 1 hour to chill.
- The zucchini will taste much better in a couple of hours after they absorb the flavor of the sauce. Serve the zucchini with a sprinkle of fresh parsley. Enjoy!
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