Stir Fried Sweet And Sour Vegetables Recipes

SWEET AND SPICY STIR-FRY CHICKEN

Steps:

• In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
• In wok or 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat about 2 minutes. Add chicken, onion, garlic and gingerroot, breaking up clumps of chicken with wooden spoon; cook 1 minute without stirring. Stir-fry about 3 minutes or until chicken is no longer pink in center. Transfer chicken mixture to clean bowl.
• To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add green beans and bell pepper; cook 2 minutes, stirring frequently. Add water; cover and cook 1 to 2 minutes. Stir vegetables.
• Return chicken mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook uncovered about 1 minute or until sauce is thickened. Stir in pineapple and peanuts.

SWEET & SOUR STIR-FRIED VEGETABLES

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.

SWEET & SOUR STIR-FRY

Steps:

• In a bowl, cover 100g of fine rice noodles with boiling kettle water to rehydrate them.
• To make a sauce, drain the juice from 1 x 227g tin of pineapple chunks into a separate bowl, mix with 2 heaped teaspoons of cornflour, 1 tablespoon of cider vinegar, 2 teaspoons low-salt soy sauce and 4 tablespoons of water, then put aside.
• Put a wok or large frying pan on a high heat and lightly toast 2 teaspoons of sesame seeds while it heats up, then tip into a little bowl.
• Place the pineapple chunks in the dry pan, then roughly chop 30g of cashew nuts and add 1 minute later.
• Trim 4 spring onions, slice into 2cm chunks and add to the pan. Let it all char and get attitude while you peel 2 cloves of garlic and a 2cm piece of ginger, finely slice them with 1 fresh red chilli (deseed if you like), and finely slice 200g of sugar snaps at an angle lengthways.
• Add 1 tablespoon of groundnut oil to the pan, then add the garlic, ginger and chilli. Toss for 30 seconds, then toss in the sugar snaps and the more robust sprouts (200g total) for 1 minute, followed by the sauce. Bring it to the boil for a minute or two to thicken, then taste and season to perfection.
• Serve the stir-fry on top of the drained noodles. Quickly return the empty pan to the heat, pour in a good splash of boiling kettle water, use a wooden spoon to really scrape up all that delicious sticky goodness from the bottom, stirring for 1 minute until slightly thickened, then drizzle over the stir-fry.
• Sprinkle over any delicate sprouts, such as alfalfa, along with the toasted sesame seeds, and serve with lime wedges, for squeezing over.

STIR-FRIED SWEET AND SOUR VEGETABLES

Steps:

• Cut garlic and chillies into long, thin strips.
• Cut asparagus into 5 cm lenghts; cut cucumbers in half lengthways, remove seeds, then slice thickly.
• Heat oil in wok, stir-fry garlic and chillies until lightly browned; remove from wok. Leave oil in wok.
• Reheat wok, add vegetables, stir-fry until vegetables are just tender.
• Add combined sauce, vinegar and sugar, stir-fry 1 minute. Serve vegetables sprinkled with garlic and chillies.