Stir Fry Sweet And Spicy Peachy Slaw Recipes

SPICY PEACH STIR-FRY SAUCE

Steps:

• In a stainless steel saucepan, combine 1/2 cup of RESERVED peach syrup, soy sauce, vinegar, brown sugar, garlic, ginger, and chile pepper flakes and blend well.
• Bring mixture to a boil over high heat-stir.
• Reduce heat and simmer for 5 minutes.
• In a blender, puree peaches and then pour into a bowl.
• Remove syrup mixture from heat and stir into the peaches.
• Cover and refrigerate.

PEACHY SOUTHERN COLESLAW RECIPE

Steps:

• In a small mixing bowl using a whisk, mix together the yogurt, vinegar, tarragon salt and pepper.
• In a large bowl add the shredded cabbages and carrot and mix thoroughly.
• Pour the dressing over the cabbage mixture and mix thoroughly to incorporate completely and keep chill covered for 20 minutes. Serve with pulled pork sandwiches.

SPICY PEACH COLESLAW

Steps:

• Whisk mayonnaise, Dijon mustard, Asian chile sauce, lemon juice, rice vinegar, vegetable oil, and sugar in a bowl until dressing is smooth. Season with salt and cayenne pepper.
• Place cabbage into a large bowl; add peaches and 1 tablespoon chives. Lightly toss until combined. Pour dressing over coleslaw and stir until coated.
• Cover coleslaw with plastic wrap and chill until flavors have developed and cabbage is slightly softened, about 30 minutes. Adjust seasoning, mix again, and sprinkle with 1 teaspoon chives before serving.

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.

SWEET AND SPICY SLAW

Steps:

• In a medium bowl, stir together all the ingredients. Serve immediately for peak flavor.
• For a milder slaw, cut the jalapeño in half lengthwise, discard the ribs and seeds, then chop the pepper.
• (Per Serving)
• Calories: 67
• Total Fat: 1.5g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 0mg
• Sodium: 15mg
• Carbohydrates: 13g
• Fiber: 1g
• Sugars: 11g
• Protein: 1g
• Dietary Exchanges
• 1 Carbohydrate
• 1/2 Fat

SWEET-AND-SPICY SLAW

Steps:

• Whisk vinegar, peach nectar, oil, hot sauce, red pepper flakes, garlic powder, salt, cayenne, and black pepper in a large bowl to combine. Add cabbage and toss until completely coated in dressing. Cover and chill 30 minutes to allow cabbage to soften and flavors to meld together.
• Do Ahead
• Dressing can be made 1 day ahead. Cover and chill.

SPICY CHICKEN AND PEACH STIR-FRY

Steps:

• With a sharp knife, cut the Thai chili in half lengthwise.
• Seed by scraping the inside of each chili half with your knife.
• Thinly slice the chili (be very careful not to touch your face or eyes while you are working with the chili; as soon as it is sliced, wash your hands and the knife carefully).
• In a medium Pyrex dish or bowl, combine the soy sauce, ginger, garlic, and chili slices.
• Add the strips of chicken and stir to coat; cover and refrigerate.
• Sift the flour into a small bowl (if using cornstarch, you don't need to sift).
• Heat the oil in a wok or large skillet set over high heat.
• When the oil is hot, add the onions; stir for 1-2 minutes, then add the chicken strips, lifting them out of the marinade with a slotted spoon.
• Saute quickly just until the chicken begins to brown and then pour in the marinade.
• Add the carrot slices and broccoli and lower the heat to med-high, covering the pan with a lid to keep liquids from evaporating.
• Cook for 2-3 minutes or until the carrots are tender.
• Toss in the snow peas and the peach slices and their juices and cook for 2-3 minutes.
• If there doesn't seem to be much liquid in the pan, add 1-2 tablespoons soy sauce.
• Stir 3-4 tablespoons of the pan liquid into the reserved flour or cornstarch, mixing well until completely smooth.
• Add the mixture to the pan, moving the vegetables to the side with a spatula and stirring the sauce with a small wooden spoon to thicken.
• Toss in the cilantro and scallions, give everything one last good stir to mix, and heat it through.
• Sprinkle with almonds before serving.