Stir Fried Sweet And Sour Shrimp Food

SWEET AND SOUR SHRIMP WITH BROCCOLI

Steps:

• In a medium bowl, combine the ketchup, soy sauce, sugar, chile sauce, cornstarch and rice vinegar. Whisk until completely smooth, then whisk in the chicken broth. Set aside.
• Set a large nonstick pan over medium-high heat. Add the oil and heat until shimmering. Add the light green scallions, ginger, and garlic and cook, stirring frequently, until soft, about 2 minutes. Do not brown. Add the shrimp and cook, stirring frequently, until mostly pink and curled, but not cooked through, about 2 minutes. Add the sauce and broccoli to the pan. Cook, stirring frequently, until the sauce is thickened and the shrimp and broccoli are cooked through, about 3 minutes. Sprinkle the dark green scallions over top and serve with rice.

STIR-FRIED SWEET-AND-SOUR SHRIMP

Steps:

• Season shrimp with salt and pepper. Heat a large, heavy skillet (preferably cast iron) over high; swirl in 2 tablespoons oil. Add shrimp and cook, stirring occasionally, until opaque, 1 to 2 minutes; transfer to a plate. Add remaining 1 tablespoon oil and bell pepper to skillet; cook, stirring, until pepper has softened, about 3 minutes. Add garlic, ginger, pineapple, and scallions; cook 1 minute.
• Stir jam and vinegar into skillet; bring to a boil and cook until reduced and syrupy, about 1 minute. Return shrimp to pan and toss until coated and heated through, about 1 minute. Season to taste; serve over rice, sprinkled with more vinegar and pepper.

SIMPLE SWEET AND SOUR SHRIMP

Steps:

• Cook rice in microwave as directed on package. Place in bowl; cover to keep warm.
• In 12-inch skillet, heat oil over high heat. Add onion; cook 1 minute, stirring frequently. Add bell peppers; cook 3 minutes, stirring frequently.
• Stir in shrimp and pineapple. Cook 3 minutes, stirring frequently. Reduce heat; stir in sweet-and-sour sauce. Cook 1 to 2 minute, stirring constantly, until shrimp are pink. Serve shrimp mixture over rice.

STIR-FRIED SWEET AND SOUR VEGETABLES

Steps:

• Stir the palm sugar, lime juice, fish sauce, oyster sauce, and soy sauce together in a small saucepan over medium-low heat until the sugar is completely dissolved; bring to a simmer. Set aside.
• Heat the oil in a large skillet; fry the garlic in the hot oil until browned, 7 to 10 minutes. Add the onion; cook for 1 minute. Stir the cauliflower and carrot into the mixture; cook and stir for 1 minute. Mix the cucumber, corn, and peas into the mixture; cook for 1 more minute. Stir the bell pepper and tomato into the mixture; cook 1 minute. Pour the sauce over the mixture, add the pineapple, and toss so the entire mixture is evenly coated in sauce; cook another minute. Serve hot.

SWEET AND SOUR CHICKEN STIR FRY

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.

SWEET AND SOUR CHICKEN STIR-FRY

Steps:

• In large resealable food-storage plastic bag, mix Bisquick mix and pepper.
• In medium bowl, beat eggs slightly. Stir in chicken until coated. Using slotted spoon, remove chicken from eggs; place in bag with Bisquick mix. Seal bag; shake bag until chicken is coated.
• In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add carrots; cook 2 minutes, stirring frequently. Add bell pepper and onion; cook 2 minutes longer, stirring frequently. Remove from skillet.
• In same skillet, heat remaining 3 tablespoons oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center. Add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot. Serve over cooked rice.

SWEET AND SOUR SHRIMP

Steps:

• Whisk together honey, rice vinegar, soy sauce, tomato paste, and pineapple juice and a medium bowl.
• Whisk together cornstarch and water in a small bowl.
• Dry shrimp with paper towels. Combine shrimp with salt and pepper in a medium bowl.
• Heat a wok or large saute pan over medium-high heat. Add 1 tablespoon vegetable oil and sesame oil.
• Once the oil is hot add the shrimp in a single layer, do not move for 1 minute. Stir and cook another 30 seconds. Transfer cooked shrimp to a clean plate.
• Add 1 tablespoon of vegetable oil to the pan, once hot add the bell pepper and zucchini. Stir-fry for 2 minutes.
• Add in the garlic and ginger, stir-fry for 30 seconds.
• Add in the pineapple and stir-fry for 30 seconds.
• Pour in the sweet and sour sauce, stir and cook until simmering, 2 minutes.
• Whisk the cornstarch mixture and then gradually add it to the center of the pan. Stir constantly until the sauce is thickened, 30 seconds.
• Add the cooked shrimp, stir to combine and cook until shrimp are warmed through, 2 minutes.
• Serve sweet and sour shrimp garnished with green onions and sesame seeds.

SWEET AND SOUR SHRIMP STIR-FRY

Steps:

• Prepare shrimp according to package directions and keep warm. Place a wok or a large saute pan over high heat. Add oil and stir-fry mix and cook, stirring constantly, for 3 minutes. Add sweet and sour sauce. Cook for 1 minute, stirring constantly. Fold in shrimp just until coated and serve mixture spooned over rice Food Safety Statement: -Keep frozen until ready to prepare. -Due to differences in appliances, cooking times may vary and require adjustment. -Microwaving not recommended. -For food safety this product must be cooked to an internal temperature of 165°F -Caution - Product will be hot!

SWEET AND SOUR SHRIMP

Steps:

• To make the sauce, in a bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside.
• In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside.
• In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.
• Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes. Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples, cherries, and green onions. Cook until the sauce is thick, about 1 minute.
• Remove from the heat and serve over rice.

SWEET AND SOUR STIR-FRIED SHRIMP

Steps:

• Combine the sauce ingredients and set aside.
• Coat the shrimp very lightly with flour and shake off excess.
• Heat 2 teaspoons of the oil in a large wok, set over medium-high heat. Saute the shrimp in batches until golden brown on both sides, about 3 minutes.
• Remove the shrimp from the wok. Add the remaining oil and the peppers and onions and stir-fry for about 5 minutes. Add the pineapple chunks and sauce. Cook until the sauce thickens, about 1 minute.
• Add the shrimp, warm and serve.

SWEET AND SOUR SHRIMP

Steps:

• Preheat the oven to 425 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
• Place the shrimp on one side of the pan and the peppers on the other side of the pan. Toss the peppers with the oil and season with salt and pepper to taste.
• Bake for 14 minutes or until shrimp are browned and crispy and peppers are softened.
• While the shrimp and peppers are cooking, make the sauce. In a small pan bring the sugar, apple cider vinegar, soy sauce, garlic powder, onion powder and ketchup to a boil.
• Mix the cornstarch with 1 tablespoon of cold water and stir until smooth. Pour the cornstarch into the sauce and cook for 1 more minute or until sauce has thickened.
• Remove the shrimp and peppers from the oven; add the pineapple to the pan. Pour the sauce over the top and toss to coat. Serve immediately, over rice if desired.

SWEET AND SOUR SHRIMP STIR-FRY

Steps:

• In a medium bowl, mix pineapple juice, sugar, vinegar, tomato paste, soy sauce, hot sauce and corn starch. Mix to dissolve corn starch. Set aside.
• In a wok or heavy bottomed pan, heat to medium high and add two teaspoons of the oil. When oil starts to smoke, add shrimp and cook about 3 minutes flipping to cook both sides and cook until pink. Do not over cook. Remove shrimp to a bowl or plate.
• Add remaining teaspoon of oil and cook ginger and garlic for 30 seconds. Add all other ingredients except reserved liquid from step one. Cook stirring often for 4-6 minutes or until vegetables are starting to get tender but not mushy.
• Add shrimp back in. Give the sauce a quick stir and add to the shrimp and vegetables and cook for about 2 minutes to thicken sauce and blend ingredients.
• Remove from heat and serve over white rice.

SWEET-AND-SOUR SHRIMP AND VEGETABLE STIR FRY

Steps:

• Rice - Cook according to package directions; set aside.
• Stir Fry - To a medium bowl or large measuring cup, add the sweet-and-sour sauce, honey, lemon juice, sesame oil, apple cider vinegar, ginger, salt, pepper, optional cayenne, and stir to combine; set sauce aside.
• To a large skillet, add the olive oil, shrimp, and cook over medium-high heat for about 2 minutes, or until just pink; flip halfway through. Cooking time will vary based on size of shrimp and pan used. Shrimp should be about 90% cooked through; be careful not to overcook because shrimp continue to cook as they simmer in the stir fry sauce and you don't want them to get rubbery or tough.
• Carefully add the sauce, noting that it will likely bubble up in the first few seconds.
• Add the vegetables and stir to combine.
• Allow sauce to bubble at a low boil for about 3 to 5 minutes, or until sauce has thickened and reduced some, shrimp are cooked through, and vegetables are crisp-tender. Stir intermittently throughout.
• Serve immediately over rice. Stir fry is best warm and fresh, but will keep airtight in the fridge for up to 3 days. Reheat gently prior to serving as desired.

SWEET AND SOUR SHRIMP

Steps:

• Rinse and drain the shrimp, pat dry with paper towels and set aside.
• Mix all the ingredients for the Sweet and Sour Sauce together. Stir to combine well. Set aside.
• Heat up a skillet with the cooking oil on high heat. When it's heated, add the garlic and stir fry until the garlic turns light brown. Add in the shrimp, stir fry until the surface turns white. Add in the Sweet and Sour Sauce and let cook for 1 minute, or until the shrimp is cooked through. Add more water to loosen the Sauce if it dries up or becomes too thick.
• Garnish with chopped scallions and white sesame and serve immediately.

SWEET AND SOUR SHRIMP (OR CHICKEN)

Steps:

• Combine shrimp and 2 tablespoons of the cornstarch in bag; shake to coat.
• Drain pineapple, reserving juice (about 1/2 cup).
• Stir remaining 1 tablespoon cornstarch into reserved juice until smooth.
• Stir in tomato paste, vinegar, honey, soy and sesame oil until blended.
• Heat 1 tablespoon of the vegetable oil in nonstick skillet over medium-high heat.
• Add the shrimp and cook for about 3 minutes or until cooked through.
• Drain on paper toweling.
• Heat remaining oil in skillet.
• Add sweet peppers; stir-fry 6 minutes.
• Add onion, garlic, ginger; stir-fry 1 minute.
• Stir tomato mixture into skillet.
• Bring to boiling.
• Add shrimp and pineapple; heat through.
• Serve over rice.
• Garnish with slivered green onion, if you wish.

SWEET AND SOUR SHRIMP VEGETABLE STIR FRY

Steps:

• 1. Start 2 cups of brown rice (or your choice) ahead of time. I use an "Aroma" rice cooker which takes about 2 hours for brown rice. Perfect rice every time.
• 2. Mix the lime, orange, pineapple juices together heat and thicken if you choose to. You can also add more pineapple juice if desired or add some soy or Tamara sauce to taste.
• 3. In a hot wok, add oil of your choice. Cook the shrimp until pink and done put into a separate large bowl. Cook each vegetable separately until they are just warm but not done to be soft. Add each cooked vegetable into the bowl.
• 4. Heat the pineapple chunks in the wok. Add the juices to the pineapples chunks and then the rest of the cooked vegetables. Stir to re-heat.

EASY THAI SWEET & SOUR SHRIMP

Steps:

• Gather the ingredients.
• Pour one can of pineapple chunks (with juice) into a medium-size pot.
• Drain the juice from the other can into the pot, squeezing out all the juice from the fruit (you can save it for eating or other dishes).
• Add the vinegar, sugar, fish sauce, cayenne, lemon or lime juice, and ketchup.
• Bring to a boil, then reduce heat to medium or until you get a nice strong simmer. Simmer 12 to 15 minutes, uncovered, or until sauce reduces by one-third. Remove from heat and set aside.
• Place a large frying pan or wok over medium-high heat. Drizzle in the oil and add garlic and onion. Stir-fry 30 seconds, then add the vegetables. Stir-fry 2 to 3 minutes, adding 1 to 2 tbsp. of the sweet & sour sauce as you fry, just enough to keep ingredients sizzling.
• Add the shrimp plus soy sauce and continue stir-frying until shrimp turn pink on the outside (1 minute).
• Add remaining sauce. Stir and bring to a gentle simmer for 1 minute, then reduce heat to medium-low.
• In a cup, stir cornstarch into​ the water with a fork until dissolved. Add this to the stir-fry, stirring slowly. When your stir-fry has thickened enough for your liking (about 1 minute), remove from heat.
• Do a taste-test, looking for a balance of sweet and sour, plus a hint of spicy and salty flavors. If too sour, add more sugar; if too sweet or too salty, add more lemon/lime juice. More cayenne can be added for more spice. If you'd like a deeper color, add a few drops red food coloring (optional). Top with toasted sesame seeds, if desired, then serve with Thai rice and enjoy!

SWEET AND SOUR SHRIMP STIR-FRY

Steps:

• Heat olive oil in large skillet. Add shrimp and garlic; cook 2 to 3 minutes; stirring occasionally. Add broccoli stir fry; cook additional 2 to 3 minutes. Add sweet and sour sauce, brown sugar and rice wine; continue cooking 2 to 3 minutes. Stir and serve over rice.