Sweet Sassy Stirfry Recipes

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SWEET AND SOUR STIR FRY



Sweet and Sour Stir Fry image

Tofu stars in this sweet and sassy vegetarian stir-fry.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 4

Number Of Ingredients 15

1/4 cup water
1 tablespoon cider vinegar
1 tablespoon honey
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
3/4 pound firm tofu, cut into 1-inch cubes
2 teaspoons cornstarch
2 tablespoons cold water
1 tablespoon sesame oil
1 medium onion, chopped (1/2 cup)
2 medium carrots, sliced (1 cup)
1 medium green bell pepper, cut into 1-inch pieces (1 cup)
4 cups hot cooked rice
Sunflower nuts, if desired

Steps:

  • Mix 1/4 cup water, the vinegar, honey, soy sauce, ginger and pineapple juice. Place tofu in small glass or plastic bowl. Pour juice mixture over tofu; toss gently. Cover and refrigerate 1 to 2 hours.
  • Remove tofu from marinade; reserve marinade. Dissolve cornstarch in 2 tablespoons water.
  • Heat sesame oil in wok or 12-inch skillet over medium-high heat. Add onion and carrots; stir-fry about 3 minutes or until crisp-tender. Add pineapple, tofu and bell pepper; gently stir-fry 2 minutes.
  • Stir cornstarch mixture into reserved marinade; pour into wok. Cook 2 minutes, stirring occasionally. Reduce heat; cover and cook 2 minutes. Serve over rice. Sprinkle with nuts.

Nutrition Facts : Calories 420, Carbohydrate 69 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 480 mg

SWEET AND SPICY SHRIMPS



Sweet and Spicy Shrimps image

Homemade and delicious Korean-influenced marinated and glazed sweet and spicy shrimp. Serve with salad, or over rice, pasta, or potatoes. Garnish with more sesame seeds.

Provided by Sandra's Easy Cooking

Categories     World Cuisine Recipes     Asian     Korean

Time 52m

Yield 2

Number Of Ingredients 12

½ cup light soy sauce
3 scallions, minced, divided
3 cloves garlic, minced
1 tablespoon toasted sesame seeds
1 tablespoon cornstarch
1 tablespoon finely minced ginger
1 ½ teaspoons mirin
1 ½ teaspoons white sugar, or more to taste
1 teaspoon red pepper flakes
½ teaspoon sesame oil
1 pound fresh shrimp, peeled and deveined
½ tablespoon gochujang (Korean hot pepper paste)

Steps:

  • Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
  • Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
  • Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
  • Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 19.2 g, Cholesterol 345.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 42.3 g, SaturatedFat 1.1 g, Sodium 2586.1 mg, Sugar 5.8 g

SWEET POTATO STIR FRY RECIPE BY TASTY



Sweet Potato Stir Fry Recipe by Tasty image

Here's what you need: olive oil, sweet potato, salt, green bell pepper, red bell pepper, onion, corn, black beans, garlic, cumin, chili powder, oregano, pepper, greek yogurt, cilantro

Provided by Mercedes Sandoval

Categories     Dinner

Yield 2 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 ½ cups sweet potato, thinly sliced
1 teaspoon salt
½ green bell pepper, diced
½ red bell pepper, diced
½ cup onion, diced
½ cup corn
½ cup black beans
½ teaspoon garlic, minced
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon oregano
½ teaspoon pepper
1 greek yogurt
1 teaspoon cilantro, chopped

Steps:

  • Heat olive oil in a large skillet on medium-high heat. Once pan is hot and ready, toss in the sweet potato and reduce heat to medium-low heat. Sprinkle in half of salt to season.
  • Sauté sweet potato in the skillet for about 3-5 minutes, or until golden brown.
  • Toss in green and red bell pepper and sauté for about a minute before adding the onion. Cook until transparent, then add garlic and the spices.
  • Once veggies are evenly coated in the spices, add the corn and black beans, continuing to cook until corn and beans are heated through. Remove skillet from heat.
  • Serve with brown rice or quinoa, and garnish with a dollop of plain greek yogurt and chopped cilantro.
  • Enjoy!

Nutrition Facts : Calories 381 calories, Carbohydrate 53 grams, Fat 14 grams, Fiber 9 grams, Protein 13 grams, Sugar 20 grams

SWEET & SASSY STIRFRY



Sweet & Sassy Stirfry image

"Sweet and sassy" because the sauce adds some sweet heat and tart and tangy flavors to the variety of veggies and noodles. Depending on your tastebuds and the heat your chili sauce packs, feel free to add some hot sauce or red pepper flakes to give it an extra punch! Enjoy!

Provided by Starrynews

Categories     Asian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup sweet chili sauce
4 tablespoons tomato ketchup
4 tablespoons ponzu sauce, lime citrus dressing and sauce
8 ounces rice noodles
2 tablespoons oil, divided
2 garlic cloves, minced
2 teaspoons ginger, finely chopped
3/4 lb green cabbage, cored and rough chopped
5 red radishes, thinly sliced
1 green bell pepper, sliced in thin strips
1 cup carrot, shredded
5 green onions, sliced on the diagonal
3 eggs, beaten
4 sprigs cilantro
1/4 cup peanuts, chopped

Steps:

  • Combine sweet chili sauce, ketchup, and Ponzu sauce. Mix well and set aside.
  • Prep rice noodles according to package directions. Drain and set aside when ready.
  • Meanwhile, heat 1 tablespoon oil over medium heat in a large skillet. Add ginger and garlic and sauté 30 seconds.
  • Add cabbage and radishes. Stirfry about 5-6 minutes.
  • Add green bell pepper, carrots, and green onion, and cook an additional 5 minutes. Transfer veggies from skillet to a large bowl.
  • Add remaining 1 tablespoon oil to skillet and add beaten eggs. Scramble until set. Add eggs to bowl containing veggies.
  • Pour sauce into skillet and bring to a simmer. Toss in noodles, veggies, and eggs, and warm through, mixing well.
  • Divide into four bowls to serve. Garnish with cilantro and peanuts.

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