Stir Fried Sweet And Sour Vegetables Food

SWEET AND SOUR STIR FRY

Sweet and Sour Stir Fry image

Tofu stars in this sweet and sassy vegetarian stir-fry.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h30m

Yield 4

Number Of Ingredients 15

Ingredients

1/4 cup water
1 tablespoon cider vinegar
1 tablespoon honey
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
3/4 pound firm tofu, cut into 1-inch cubes
2 teaspoons cornstarch
2 tablespoons cold water
1 tablespoon sesame oil
1 medium onion, chopped (1/2 cup)
2 medium carrots, sliced (1 cup)
1 medium green bell pepper, cut into 1-inch pieces (1 cup)
4 cups hot cooked rice
Sunflower nuts, if desired

Steps:

Mix 1/4 cup water, the vinegar, honey, soy sauce, ginger and pineapple juice. Place tofu in small glass or plastic bowl. Pour juice mixture over tofu; toss gently. Cover and refrigerate 1 to 2 hours.
Remove tofu from marinade; reserve marinade. Dissolve cornstarch in 2 tablespoons water.
Heat sesame oil in wok or 12-inch skillet over medium-high heat. Add onion and carrots; stir-fry about 3 minutes or until crisp-tender. Add pineapple, tofu and bell pepper; gently stir-fry 2 minutes.
Stir cornstarch mixture into reserved marinade; pour into wok. Cook 2 minutes, stirring occasionally. Reduce heat; cover and cook 2 minutes. Serve over rice. Sprinkle with nuts.

Nutrition Facts : Calories 420, Carbohydrate 69 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 480 mg

SWEET AND SOUR GROUND PORK STIR-FRY

Sweet and Sour Ground Pork Stir-Fry image

Easy alternative to traditional sweet and sour dishes. Great way to use ground pork. Serve over rice.

Provided by tanyagordon3

Categories World Cuisine Recipes Asian

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound ground pork
1 onion, sliced
2 carrots, peeled and sliced
½ cup rice vinegar
⅓ cup ketchup
¼ cup white sugar
2 teaspoons soy sauce
2 cups chopped broccoli
1 green bell pepper, chopped

Steps:

Heat a large skillet over high heat. Cook and stir ground pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Return skillet to high heat. Stir onion and carrots into the ground beef; stir-fry until the vegetables are hot, about 2 minutes.
Stir rice vinegar, ketchup, sugar, and soy sauce together in a bowl; pour over pork mixture. Add broccoli and bell pepper to the mixture; stir. Place a cover on the skillet, reduce heat to medium, and cook until the broccoli is tender, 7 to 10 minutes.

Nutrition Facts : Calories 360 calories, Carbohydrate 30.8 g, Cholesterol 73.6 mg, Fat 16.7 g, Fiber 3.7 g, Protein 23.1 g, SaturatedFat 6.1 g, Sodium 471.8 mg, Sugar 22.7 g

STIR-FRIED VEGETABLES

Stir-Fried Vegetables image

A great vegetable side dish with an incredible sauce. It goes perfectly with steamed brown or white rice.

Provided by Natasha Kay

Categories Side Dish Vegetables

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons light soy sauce
1 teaspoon ground ginger
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
¼ cup cold water
3 tablespoons vegetable oil
4 green bell peppers, cut into matchsticks
4 carrots, cut into matchsticks
2 cups broccoli florets
8 mushrooms, sliced

Steps:

Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.

Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.2 g, Cholesterol 0.7 mg, Fat 7.4 g, Fiber 3.7 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 238.1 mg, Sugar 5 g

SWEET & SOUR STIR-FRIED VEGETABLES

Sweet & Sour Stir-Fried Vegetables image

Sweet & sour is so easy to made and much better then any sauce you can buy in grocery stores. You can add your favourite vegetables or tofu and enjoy this dish with fried rice.

Provided by Swiss Miss

Categories Thai

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1/4 red cabbage, sliced into bite size pieces
2 cucumbers, cut into slices
1 tomatoes, cut into wedges
2 bell peppers, cut lenghtwise into large pieces
6 mushrooms
1 tablespoon flour
1 tablespoon sugar
1 tablespoon tomato ketchup
2 tablespoons soy sauce
1 tablespoon vinegar
1/2 cup water
2 tablespoons vegetable oil

Steps:

Heat the oil in a wok.
When it is hot, put in the cabbage, cucumbers, tomato, bell peppers, mushrooms and water and stir fry.
When everything is done, mix in the ketchup.
Season with the sugar, soy sauce and vinegar.
Mix some water with the flour and add with stirring to thicken.
Taste and season as desired.

Nutrition Facts : Calories 302.6, Fat 14.7, SaturatedFat 2, Sodium 1134.1, Carbohydrate 40.5, Fiber 7.3, Sugar 22.8, Protein 9.1

SWEET AND SOUR MARINATED VEGETABLES

Sweet and Sour Marinated Vegetables image

Sometimes I peel eggplants completely, sometimes not at all. Leaving the peel on adds a slightly bitter taste-which I like-but also helps the eggplant hold its shape after you cut it into cubes or slices. If you want the best of both worlds, remove thick stripes of peel from the eggplant, leaving half the peel intact. Caponata can last several days in the refrigerator and is even better after marinating for a day. It is best eaten at room temperature, so remove it from the refrigerator about 2 hours before serving. Caponata is usually served as part of an antipasto assortment, although it makes a wonderful summer contorno, or side dish, to grilled meats or fish.

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

1 medium red bell pepper, cored, seeded, and cut into 1-inch squares
1/2 cup vegetable oil
1 medium eggplant, stem removed, cut into 1-inch cubes
1/4 cup olive oil
1 cup cubed (1/2-inch) zucchini
1 medium white onion, cut into large cubes (about 1 1/2 cups)
1/2 cup diced celery
1/2 cup golden raisins
1/4 cup pitted green olives
1 tablespoon pine nuts
1 tablespoon tiny capers, drained and rinsed
Salt and pepper to taste
2 fresh tomatoes, peeled, seeded, and diced (page 9)
1/4 cup white vinegar
2 tablespoons sugar
1 tablespoon chopped fresh mint leaves

Steps:

Bring a medium saucepan of salted water to a boil. Stir in the red pepper and cook 1 minute. Drain thoroughly.
Heat the vegetable oil in a large skillet over medium heat until a cube of eggplant dipped in the oil gives off a lively sizzle. Add the eggplant cubes and fry, stirring and turning them so they cook evenly, until the eggplant is golden brown on all sides. Remove the eggplant with a slotted spoon and drain on a paper towel.
Heat the olive oil in a separate large skillet. Add the zucchini and cook, stirring occasionally, until golden, about 5 minutes. Remove with a slotted spoon and set aside. Add the onion to the oil remaining in pan and cook, stirring, 1 minute. Stir in the celery and cook until the vegetables are wilted, about 5 minutes. Stir in the raisins, green olives, pine nuts, capers, and blanched pepper. Season with salt and pepper to taste and continue cooking, stirring, until the vegetables are soft but not mushy, about 10 minutes. Add the diced tomatoes and cook until they are softened, about 5 minutes.
While the vegetables are cooking, make the sugar-mint syrup. Bring the vinegar to a boil in a small saucepan. Add the sugar and the mint, reduce the heat to low, and simmer until thick and syrupy, about 5 minutes.
Pour the syrup into the skillet of vegetables and cook until the vegetables are very soft and juicy but not broken up-you should be able to see the shape of each vegetable-3 to 4 minutes. Finally, stir in the eggplant and zucchini and cook 1 to 2 minutes. Cool completely before refrigerating.