Chinese Sweet And Sour Vegetables Recipes

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CHINESE SWEET AND SOUR SAUCE



Chinese Sweet and Sour Sauce image

Learn a quick and easy recipe for Chinese sweet and sour sauce made with an unexpected ingredient: ketchup. You can toss those take-out packets.

Provided by Rhonda Parkinson

Categories     Appetizer     Sauce

Time 15m

Number Of Ingredients 6

1/2 tablespoon potato starch (or cornstarch)
7 ounces of water
3 1/2 ounces ketchup (or 2 to 3 tablespoons tomato paste)
3 1/2 ounces rice vinegar
3 1/2 ounces rock sugar (You can also use superfine sugar or demerara sugar, but rock sugar is preferable for taste)
Salt (to taste)

Steps:

  • Gather the ingredients.
  • Mix the potato starch with 1 tablespoon of water (or a little more, as needed) to make a slurry.
  • Add all of the ingredients to a saucepan and mix evenly before you start cooking.
  • You must continuously stir the sauce to prevent the sauce from getting lumpy.
  • Bring the sauce to a boil and turn the heat to the lowest temperature and simmer until the sauce texture has turned thick and sticky. Then it's ready.
  • You can stir fry some pork or chicken with vegetables and pour the sauce in.
  • If you have any extra sauce, you can keep it in a dry and clean container after it is cooled down and store it in the fridge. Usually, this sauce should last 7 to 10 days in the fridge.

Nutrition Facts : Calories 44 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 125 mg, Sugar 10 g, Fat 0 g, ServingSize 12 portions (12 servings), UnsaturatedFat 0 g

CHINESE SWEET AND SOUR VEGETABLES



Chinese Sweet and Sour Vegetables image

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

3 cups broccoli florets
2 medium carrots, diagonally sliced
1 large red bell pepper, cut into short, thin strips
1/2 cup water
1/4 cup water
2 teaspoons cornstarch
1 teaspoon sugar
1/3 cup unsweetened pineapple juice
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/2 teaspoon dark sesame oil
1/4 cup diagonally sliced green onion

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.

CHINESE NEW YEAR WHOLE FISH WITH SWEET AND SOUR VEGETABLES



Chinese New Year Whole Fish With Sweet and Sour Vegetables image

Make and share this Chinese New Year Whole Fish With Sweet and Sour Vegetables recipe from Food.com.

Provided by Wendys Kitchen

Categories     Chinese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 kg fish, cleaned and scaled
salt
vegetable oil
1 tablespoon shredded fresh ginger
1 red chile, deseeded and finely chopped
3 spring onions, sliced
1 carrot, thinly sliced
1 red capsicum, thinly sliced
3 tablespoons light soy sauce
3 tablespoons oyster sauce
2 tablespoons sugar
3 tablespoons vinegar
1 tablespoon sesame oil
2 teaspoons cornflour

Steps:

  • Score the fish flesh, cutting 3-4 diagonal slits through to the bone on both sides.
  • Season with salt rubbing the salt into the cuts.
  • Cook under a preheated grill 4 minutes each side. Alternatively bbq it.
  • Meanwhile heat a wok, add a little oil, add ginger, chilli and vegetables tossing well over high heat for 2-3 minutes.
  • Add soy and oyster sauces, sugar, vinegar and sesame oil and bring to the boil.
  • In a bowl mix cornflour to a smooth paste with some cold water, add to the pan and simmer until sauce thickens.
  • Place fish on serving platter and spoon sauce and vegetables over the top.

Nutrition Facts : Calories 100.6, Fat 3.7, SaturatedFat 0.5, Sodium 1138.1, Carbohydrate 14.8, Fiber 1.8, Sugar 9.4, Protein 2.6

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