Sweet And Sour Soybeans Recipes

SWEET-SOUR KIDNEY BEANS

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. In a bowl, combine the brown sugar, cornstarch and ginger. Add enough water to reserved juice to measure 1/2 cup; stir into cornstarch mixture until smooth. Add vinegar and soy sauce; set aside. , In a large nonstick skillet or wok coated with cooking spray, stir-fry the onion, peppers and carrot until crisp-tender. Add garlic; stir-fry 1 minute longer. Add the beans, tomato and reserved pineapple. Cook and stir for 2-3 minutes or until heated through. stir soy sauce mixture and add to bean mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice if desired.

SWEET AND SOUR SAUCE I

Steps:

• Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

SWEET AND SOUR EDAMAME SOYBEANS

Steps:

• Put together the Sweet-Sour Sauce: in a bowl combine cornstarch, soy sauce, dry sherry, brown sugar, wine vinegar, and vegetable stock.
• In a large saute pan over medium heat, saute the onions, carrots and garlic in the oil, and cook stirring for about 5 minutes or until vegetables are crisp-tender.
• Add green (or red or yellow or orange bell) pepper and tomatoes and cook for 3 minutes.
• Add pineapple and edamame and cook for 2 minutes or until hot.
• Re-stir the sweet-sour sauce, pour into pan, and continue to cook, stirring, until sauce bubbles and thickens.
• Serve and enjoy!
• (An adopted recipe.)

SWEET AND SOUR SOY PORK BUNS

Steps:

• To make the marinade and sauce: In a large bowl, combine the garlic, yellow bean sauce, pork fillet and Shaohsing rice wine with the Sweet and Sour Sauce ingredients except for the groundnut oil. Marinate the pork for as long as possible.
• Before cooking, strain and slice the pork fillet. Retain the marinade.
• Heat a wok over high heat and add the 2 tablespoons groundnut oil. Add the sliced pork and stir-fry until browned for about 3 to 4 minutes. Lastly, pour in the marinade and reduce the heat. Cook so the sauce achieves a sticky consistency, a further 2 to 3 minutes.
• To make the onions: Heat a small wok or pan, add the groundnut oil and stir-fry the red onions until translucent and softened, about 4 to 5 minutes. Then, add the black rice vinegar, and brown sugar, and caramelize for another minute.
• For service: Heat a griddle pan, add some groundnut oil, and place the sliced seeded buns, cut side down, and grill until browned slightly. Stuff the buns with some of the salad leaves, some of the sticky pork slices, caramelized onions, and sliced red tomatoes. Serve immediately.

SWEET AND SOUR SOYBEANS

Steps:

• Combine first 6 ingredients in a bowl and set aside.
• Heat oil in large skillet.
• Add peppers, onions, carrots and garlic. Stir fry for about 3 minutes until tender crisp.
• Add cooked soybeans, pineapple chunks and ketchup. Fry a few minutes and then add sauce ingredients.
• Cook and stir until mixture boils and all ingredients are coated with sauce (about 2 minutes). Serve over hot rice. Garnish with chopped scallions if available.

SWEET AND SOUR PORK (Gú LóUH YUHK)

Steps:

• Combine the pieces of pork, oil and salt in a bowl.
• Mix well and marinate for 15 minutes while preparing the other ingredients for the sauce.
• Combine all the ingredients for the sauce in a bowl and set aside.
• Add the beaten egg to the pork bowl. Stir to combine well.
• Add the 4 tablespoons of cornstarch. Stir to coat the pork.
• Heat the oil over medium to high heat in a heavy-bottomed pan until it begins to smoke.
• Add the pork all at once and spread it in a single layer over the surface of the pan.
• Separate the pieces of pork with a pair of tongs or chopsticks.
• Cook without touching the pork for 3 minutes, or until the underside is golden brown. Flip to brown the other side for 2 to 3 minutes.
• Transfer the pork to a large plate and remove the pan from the heat. Let cool for 3 minutes.
• Add the scallions and garlic cloves. Sauté, stirring until they release their scent, for a few seconds.
• Add the peppers and sauté for 5 minutes over high heat, stirring constantly.
• Stir the reserved sauce ingredients again to completely dissolve the cornstarch. Pour the mixture into the pan.
• Stir and cook until the sauce thickens.
• Add cooked pork and stir to coat with sauce, about 30 seconds.
• Serve immediately with steamed white rice.