CHINESE SWEET AND SOUR VEGETABLES
We had this tonight and it was just wonderful so I thought I would share. The sauce is just thick enough to stick to the vegetable perfectly.
Provided by Nimz_
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Add 1/2 cup water to large skillet with a tight-fitting lid and bring to a boil over high heat.
- Add carrots, cover and steam for 4 minutes.
- Remove lid and add an additional 1/4 cup water and bring to a boil.
- Add broccoli and red peppers.
- Reduce heat to medium.
- Cover and steam another 4 minutes or until vegetables are crisp-tender.
- Meanwhile, combine cornstarch and sugar in small bowl.
- Blend in pineapple juice, soy sauce and vinegar until smooth.
- Transfer vegetables to colander and drain.
- Stir pineapple mixture and add to skillet.
- Cook and stir 2 minutes or until sauce boils and thickens.
- Stir in sesame oil.
- Return vegetables to skillet along with the green onions and toss with sauce.
CHINESE SWEET AND SOUR SAUCE
Steps:
- Gather the ingredients.
- Mix the potato starch with 1 tablespoon of water (or a little more, as needed) to make a slurry.
- Add all of the ingredients to a saucepan and mix evenly before you start cooking.
- You must continuously stir the sauce to prevent the sauce from getting lumpy.
- Bring the sauce to a boil and turn the heat to the lowest temperature and simmer until the sauce texture has turned thick and sticky. Then it's ready.
- You can stir fry some pork or chicken with vegetables and pour the sauce in.
- If you have any extra sauce, you can keep it in a dry and clean container after it is cooled down and store it in the fridge. Usually, this sauce should last 7 to 10 days in the fridge.
Nutrition Facts : Calories 44 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 125 mg, Sugar 10 g, Fat 0 g, ServingSize 12 portions (12 servings), UnsaturatedFat 0 g
CHINESE NEW YEAR WHOLE FISH WITH SWEET AND SOUR VEGETABLES
Make and share this Chinese New Year Whole Fish With Sweet and Sour Vegetables recipe from Food.com.
Provided by Wendys Kitchen
Categories Chinese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Score the fish flesh, cutting 3-4 diagonal slits through to the bone on both sides.
- Season with salt rubbing the salt into the cuts.
- Cook under a preheated grill 4 minutes each side. Alternatively bbq it.
- Meanwhile heat a wok, add a little oil, add ginger, chilli and vegetables tossing well over high heat for 2-3 minutes.
- Add soy and oyster sauces, sugar, vinegar and sesame oil and bring to the boil.
- In a bowl mix cornflour to a smooth paste with some cold water, add to the pan and simmer until sauce thickens.
- Place fish on serving platter and spoon sauce and vegetables over the top.
Nutrition Facts : Calories 100.6, Fat 3.7, SaturatedFat 0.5, Sodium 1138.1, Carbohydrate 14.8, Fiber 1.8, Sugar 9.4, Protein 2.6
SWEET & SOUR CHICKEN & VEG
A trusty takeaway favourite just got superhealthy. Make ahead and freeze for Friday!
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Make the sweet & sour sauce by whisking together the pineapple juice, tomato ketchup, malt vinegar and cornflour. There should be 300ml - add water or stock if you're short.
- Heat the oil in a frying pan or wok over a high heat. Add the onion, chilli, peppers, carrots and chicken and stir-fry for 3-5 mins until the vegetables are starting to soften and the chicken is almost cooked.
- Add the corn, pineapple and sauce. Bubble for 2 mins, add tomatoes and cook for 2 mins until the sauce thickens, the chicken is cooked and the vegetables are tender. Serve with rice, if you like.
Nutrition Facts : Calories 230 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 24 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 0.26 milligram of sodium
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