Sweet And Sour Veggies Food

PORK TENDERLOIN WITH SWEET-AND-SOUR VEGETABLES

Steps:

• Preheat the oven to 475 degrees F. Season the pork all over with salt and pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 8 minutes. Remove to a plate.
• Wipe out the skillet; add 1 more tablespoon olive oil and heat over medium-high heat. Add the carrots and cook, stirring, until browned around the edges, about 4 minutes. Stir in the broccoli, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place the pork on top. Transfer the skillet to the oven and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
• Meanwhile, return the skillet to the stovetop over medium-high heat. Add the cherry pepper slices, brine and maple syrup to the vegetables. Cook, stirring, until the vegetables are glazed, about 1 minute; season with salt.
• Slice the pork and season with salt and pepper. Serve with the glazed vegetables.

SWEET AND SOUR TOFU RECIPE (VEGAN)

Steps:

• Add all of the sauce ingredient to a bowl and whisk them together. Set aside.
• Try to drain and press the tofu in advance. Use a cotton tea towel to pat it dry as best as you can. Slice it lengthwise and pat dry again. Continue cutting the tofu into small cubes and pat them dry some more. If prepping tofu in advance you can place it in the fridge at this point and allow to air dry overnight. This step will really help your tofu get extra crispy.
• Just before cooking dust the tofu cubes with the tapioca and use your hands to toss it well to coat all over.
• Preheat a large cast iron skillet over medium flame and add a drop of olive oil, enough to coat the entire bottom. Start adding the tofu cubes and pan sear on all sides until golden. Transfer to a bowl until needed. Make sure to work in batches so you don't overcrowd the pan.
• After pressing the tofu and tossing it in the tapioca place it on a parchment lined baking sheet or air fryer basket. Air fry between 375" and 400"F for 14 minutes flipping it half way. (If the tofu is well pressed the 375" temperature is perfect, otherwise air fry at 400"F). Add it to the pan with the sauce and vegetables and cook everything together until the sauce starts to thicken and tofu is nicely coated all over. Enjoy!
• Follow the exact recipe above and bake the tofu at 400"F on a parchment lined baking sheet for about 25 minutes (or until golden) tossing it half way. Meanwhile prepare the sauce and toss everything together.
• Cut the bell peppers and scallions into one inch pieces, discard the core from the peppers.
• Add the peppers and scallions to the skillet together with a drizzle of oil (or a splash of water) and pinch of sea salt. Stir fry a few minutes until the peppers just begin to soften.
• Pour the sweet and sour sauce over the peppers and bring to a simmer. Add the tofu and give it a good stir. Cook everything together until the sauce starts to thicken and tofu is nicely coated all over.
• Serve hot over a bed of rice or tossed with soba or ramen noodles.

SWEET AND SOUR VEGGIES

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.

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.

BAKED SWEET AND SOUR CHICKEN WITH VEGGIES

Steps:

• Quarter onions, cut carrots into one inch pieces, (I used baby carrots, about 12).
• Seed, core and cut green peppers into one inch chunks.
• Scatter all veggies in a roasting pan with a lid, cover and roast at 400f degrees for 15 minutes.
• In a large shallow dish,combine flour, salt and pepper.
• Press chicken legs into flour mixture to coat all over.
• In a large non stick frypan heat 1 tablespoon oil, over medium high heat.
• Brown chicken in batches, adding remaining oil when necessary, about 8 to 10 minutes.
• Arrange on top of veggies in roaster.
• Whisk together, in a measuring cup, orange juice,honey, soy sauce, tomato paste, corn starch and garlic.
• Pour over chicken and veggies.
• Cover and roast at 400f degrees for 20 minutes; uncover and roast, basting occasionally, until chicken is golden and juices run clear, approximately another 20 minutes.

CHINESE SWEET AND SOUR VEGETABLES

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

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.