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.
SWEET AND SOUR MARINATED VEGETABLES
Out if this world veggie dish and low in fat if you are watching your calories. Made this for a bereavement reception for a church family. They loved it and requested the recipe. Very colorful dish and easy for a pot luck.
Provided by jrbennett
Categories < 60 Mins
Time 45m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl mix the vinegar, sugar, water and hidden ranch packet.
- Place cut veggies into marinade and mix.
- Refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 20.8, Sodium 0.3, Carbohydrate 5, Sugar 5
SWEET-SOUR VEGETABLE SALAD
Field editor Lucille Terry of Frankfort, Kentucky quickly assembles this marinated medley using canned veggies. "It's excellent for potlucks, accompanied by yeast rolls, corn bread muffins or Parmesan cheese squares," Lucille suggests.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 24 servings.
Number Of Ingredients 18
Steps:
- For dressing, combine the sugar, vinegar, oil, salt and pepper in a large saucepan. Bring to a boil. Remove from the heat; cool. , In a large bowl, combine the remaining ingredients. Drizzle with dressing and toss to coat. Cover and chill for 8 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 219 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 494mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 4g fiber), Protein 4g protein.
SWEET AND SOUR PORK
At Mamahuhu, a Chinese takeout restaurant in San Francisco, a sense of history and appreciation for American Chinese cuisine is applied to a few classics. Mining historical Cantonese sweet-and-sour dish recipes for inspiration, Brandon Jew, a founder of the restaurant, and Noah Kopito, the head chef, created a sauce that incorporates pineapple, honey and dried hawthorn berries, which impart an earthy depth of flavor. The chefs use house-fermented Fresno chiles for a hint of heat, but a dab of commercially available sambal oelek will do. This dish can be made with chicken or cauliflower instead of pork; just skip the marinade if using cauliflower.
Provided by Cathy Erway
Categories dinner, meat, vegetables, main course
Time 2h45m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Prepare the pork: Combine the pork with all the marinade ingredients, mixing well. Cover and chill for at least 2 hours, or overnight.
- Make the sweet and sour sauce: Heat the oil, ginger and garlic in a medium saucepan over low heat until fragrant, about 2 minutes. Stir in the tomato paste and cook for another minute, stirring. Add the rice vinegar, pineapple juice, honey, hawthorn berries, sambal oelek and five-spice powder; stir to combine while bringing to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 15 minutes. Strain the sauce through a fine-mesh sieve and discard the solids; return to the saucepan.
- Reduce the sauce to about 1 ¾ cups over medium-high heat, uncovered, about 5 minutes. Season with ½ teaspoon salt, adding more as desired.
- In a small bowl, combine cornstarch with 2 tablespoons water. Bring the sauce up to a boil again, then stir in the cornstarch slurry. Stir as it thickens and bubbles, about 1 minute, then remove from heat. (Note: This sauce recipe may produce more than needed for your pork stir-fry; use as much as you desire and the rest can be saved for another use, such as a dipping sauce for crab rangoon.)
- Prepare to deep-fry: In a large wok (or deep skillet), heat the quart of oil to 350 degrees.
- In a large bowl, combine all the ingredients for the batter; add ½ cup water and whisk to combine. Drain any excess liquid from the marinated pork and discard. Working quickly in two batches, carefully dip each piece of pork into the batter one at a time, shaking off any excess, and drop into the oil. Fry the first batch of pork until golden brown, about 6 to 7 minutes. Using a spider or slotted spoon, transfer the fried pork to a wire rack-lined baking sheet to drain. Repeat with the remaining pork, mixing the batter thoroughly before coating the meat. After frying, carefully discard the oil, reserving 1 tablespoon.
- Return the reserved 1 tablespoon of oil to the wok or pan and heat over high. Once the oil is popping, about 1 minute, add the bell pepper, onion, pineapple and a pinch of salt. Stir-fry for 1 to 2 minutes, until the vegetables are lightly charred in spots.
- Scrape the vegetables into a large bowl and toss with the fried pork and enough sweet and sour sauce to coat (about 1 to 1 ½ cups). Arrange on a serving dish and serve with steamed rice.
SWEET AND SOUR VEGGIES
This great salad is very easy to prepare, and can be made the night before serving. You can use just about any fresh veggies.
Provided by annabell
Categories Salad Vegetable Salad Recipes
Time 12m
Yield 6
Number Of Ingredients 9
Steps:
- In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved.
- In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 43.9 g, Fat 0.7 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 10.4 mg, Sugar 36.8 g
SWEET & SOUR STIR-FRIED VEGETABLES
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
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
FAVORITE MARINATED VEGETABLES
Toss some good-for-you veggies together with a coating of fat-free salad dressing, and you've got this ideal side dish in no time. From Brooklyn Center, Minnesota, Sarah Newman writes, "The recipe is so easy, and marinating the vegetables overnight gives them a great flavor and texture. It's perfect for picnics, potlucks or other gatherings!"
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion. Add dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 306mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SWEET AND SOUR MARINADE FOR GRILLED CHICKEN
Make and share this Sweet and Sour Marinade for Grilled Chicken recipe from Food.com.
Provided by Wildflour
Categories Low Protein
Time 5m
Yield 1 3/4 cups
Number Of Ingredients 7
Steps:
- Put all ingredients into a jar, close tightly, shake well.
- Use this to marinate chicken for 2-4 hours.
- Cook chicken on the grill.
SWEET AND SOUR SAUCE I
An excellent, traditional sweet and sour sauce. It is great served with meatballs, with tempura, or even over rice!
Provided by NAG_CA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 12m
Yield 16
Number Of Ingredients 6
Steps:
- Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.8 g, Protein 0.3 g, Sodium 236.3 mg, Sugar 9.6 g
SWEET AND SOUR MARINATED VEGETABLES
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
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.
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