Sweet Sassy Stirfry Food

SWEET AND SOUR STIR FRY

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.

SWEET & SASSY STIRFRY

Steps:

• Combine sweet chili sauce, ketchup, and Ponzu sauce. Mix well and set aside.
• Prep rice noodles according to package directions. Drain and set aside when ready.
• Meanwhile, heat 1 tablespoon oil over medium heat in a large skillet. Add ginger and garlic and sauté 30 seconds.
• Add cabbage and radishes. Stirfry about 5-6 minutes.
• Add green bell pepper, carrots, and green onion, and cook an additional 5 minutes. Transfer veggies from skillet to a large bowl.
• Add remaining 1 tablespoon oil to skillet and add beaten eggs. Scramble until set. Add eggs to bowl containing veggies.
• Pour sauce into skillet and bring to a simmer. Toss in noodles, veggies, and eggs, and warm through, mixing well.
• Divide into four bowls to serve. Garnish with cilantro and peanuts.

EASY STIR-FRY SAUCE

Steps:

• Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.

SWEET AND SASSY GINGER BBQ SAUCE

Steps:

• Whisk together all ingredients in a bowl until smooth. May be refrigerated up to one week.

SWEET & SASSY SAUCE

Steps:

• In a small saucepan, heat all ingredients to allow flavors to blend. Serve warm or at room temperature.

SHRIMP AND COUSCOUS STIRFRY

Steps:

• Dice ginger and garlic; set aside.
• Prepare couscous according to package directions; set aside 1 cup.
• Preheat pan with oil on medium heat; add red pepper flakes, soy sauce, garlic and ginger.
• Steam frozen veggies and edamame.
• Place shrimp in pan with ginger and garlic mixture. Season shrimp with lime juice, sea salt and black pepper.
• Sauté shrimp for four minutes. Add steamed veggies and cook for two minutes.
• Serve over hot couscous.

SASSY SHRIMP STIR-FRY

Steps:

• In a bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, vinegar, honey, sesame oil and orange zest; set aside. , In a large nonstick skillet or wok, heat canola oil; stir-fry shrimp for 30 seconds. Add ginger, garlic and red pepper flakes; stir-fry 1-2 minutes longer or until shrimp turn pink. Remove and keep warm. , In the same pan, stir-fry the carrot for 1 minute. Stir broth mixture and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the cabbage, peas, onions and shrimp mixture; heat through. Serve over rice if desired.

EASY SWEET AND SPICY STIR-FRY SAUCE

Steps:

• In a hot wok or large pan, combine drained liquid and preserves until all preserves are melted and no lumps appear.
• Add garlic, ginger, and tomatoes.
• Make a cornstarch slurry (1 Tablespoon cornstarch dissolved in 1/4 cup cold water) to thicken.
• Cook stirring constantly until desired thickness.

JOHNSONVILLE APPLE CHICKEN SAUSAGE SWEET AND SOUR STIRFRY

Steps:

• In a large skillet, heat oil; stir-fry vegetables until crisp-tender.
• Add sausage and pineapple; cook and stir until heated through.
• In a small bowl, combine water, cornstarch, soy sauce, sugar and reserved pineapple juice.
• Add to skillet; bring to a boil, stirring constantly until thickened, about 2 minutes.
• Serve immediately over rice.

SPICY SWEET STEAK STIR FRY

Steps:

• Heat sesame oil in a large skillet over medium-high heat; cook and stir steak in hot oil until browned, about 5 minutes. Transfer meat to a plate and return skillet to stovetop. Cook and stir broccoli, snap peas, carrots, and bell pepper in the same skillet used to cook beef until vegetables start to become tender, 5 to 7 minutes. Transfer vegetables to the plate with the meat; return skillet to stovetop.
• Stir wine, honey, dark soy sauce, and red pepper flakes into skillet, scraping up any browned bits from the bottom of the skillet. Stir beef and vegetables into wine mixture; simmer and stir until wine sauce is reduced, about 10 minutes.