German Sweet Sour Stir Fry Recipes

GERMAN SWEET & SOUR STIR-FRY

Steps:

• FYI: This entire meal can be made in one large teflon skillet with a lid very easily. This makes for easy clean up and keeps the mess down in the kitchen. ;).
• Chop or slice the smoked sausage into medallions or cubes, your choice. Toss into a skillet with the oil and the green onion. Cook until the green onion is becoming soft and cooked, and the meat is getting that nice brown stuff we all like to taste on it. (A teflon pan works well for this task.)
• Next, mix the flour, sugar, salt, celery seed, dry mustard and pepper in a small bowl. Add the water and vinegar, stirring briskly until mixed well.
• Put this mixture in the skillet on medium heat, stirring until it becomes thick and bubbly.
• Add the shredded cabbage. I used a whole head of cabbage, so I paid attention to how well this sauce coated the cabbage. I added a bit more water while the cabbage cooked down to ensure the sauce stayed, "saucy." It wasn't watery, just moist. Probably a total of 1/2 cup total during the cooking process.
• Cook cabbage at medium heat (hot enough to cook down the cabbage, but not to burn it to the bottom of the pan), keeping it covered and stirring occasionally. Taste it during this time. You will need to salt it to your tastes. As it starts to soften, add in the sausage and green onion mixture.
• Cook this until it reaches the texture of your preference, either crispy, medium crispy or soft. Stir occasionally during this process, but keep covered otherwise.
• Serve!

SWEET AND SOUR CHICKEN III

Steps:

• Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
• In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

GERMAN SWEET & SOUR EGGS AKA SUESS-SAUER EIER

Steps:

• Heat the oil in a skillet and have ready a cup or two of hot water.
• Whisk in the flour and cook until brown, stirring constantly--be careful not to burn the flour.
• Add a small amount of hot water to the pan, whisking well, to create a sauce-like consistency, adding and whisking as needed.
• Whisk together the vinegar and the sugar, then add as much or as little to the sauce as you like (taste and adjust if necessary).
• Cook eggs however you like them (pan fried, hard boiled, etc) and serve with the sauce and some potatoes, if desired.

QUICK SWEET AND SOUR BEEF

Steps:

• Trim beef and cut into 2" x 1/8" strips Heat oil and ginger in wok or 10-inch skillet.
• Add beef, garlic and onion.
• Stir-fry approximately 5 minutes until beef is brown.
• Add green pepper and stir-fry 2 minutes.
• Stir in pineapple through tomato and heat through.
• Serve on rice.

GERMAN CABBAGE AND POTATOES

Steps:

• NOTE: My mother cooks this with 2 cups water and mashes the potatoes and cabbage after cooking, before adding the bacon. Though this tastes good it does not look very tempting. :).
• FOR CABBAGE: Remove outer dark or dry cabbage leaves, cut cabbage into eights and cut the core away.Cut cabbage crosswise in 1/8 inch strips. Wash and drain cabbage, removing any thick "ribs".
• Wash, peel and cut potatoes in 3/4 inch dice.
• Put potatoes, salt, cumin, bay leaf and water in a large pot, cover and boil potatoes for 15 minutes until just tender.
• Add cabbage, stir thoroughly and boil over medium heat about 7 - 10 minutes, stirring occasionally. You want the cabbage to have some bite and most of the liquid to have cooked off. You might need to add a little hot water if all liquid has cooked off before the cabbage is done.
• Depending on the size of your pot it might be necessary to add the cabbage in batches. Cover the pot between batches and let reduce volume before adding rest of cabbage.
• FOR BACON MIXTURE: When potatoes are almost done heat oil in a small pan over medium heat, fry bacon until pale golden, add onions and cook until bacon is crisp and onions golden, about 12 minutes. Remove from heat and pour off most of the fat.
• TO ASSEMBLE: The cabbage should be only moist. If there is too much liquid raise heat and cook it off, stirring often. Remove from heat, add cayenne, lemon juice and most of bacon mixture. Stir to mix and adjust seasoning.
• To serve: Top cabbage with rest of bacon mixture (and parsley)as garnish.