No Fry Sweet And Sour Recipes

Steps:

• Dice meat- chicken or pork.
• In a large pan, brown meat over a medium heat.
• Add carrots and cook to soften.
• Add garlic, onions and pepper
• Once all vegetables are softened to desire, add pineapple and reduce heat to keep warm.
• In a sauce pan, add enough water to pineapple juice to equal 1 1/2 cup liquid, add cornstarch and mix.
• Add in sugar, vinegar, and soy sauce. Bring to boil to thicken.
• Pour over meat and vegetables.
• Serve over hot rice.

Steps:

• Prepare shrimp according to package directions and keep warm. Place a wok or a large saute pan over high heat. Add oil and stir-fry mix and cook, stirring constantly, for 3 minutes. Add sweet and sour sauce. Cook for 1 minute, stirring constantly. Fold in shrimp just until coated and serve mixture spooned over rice Food Safety Statement: -Keep frozen until ready to prepare. -Due to differences in appliances, cooking times may vary and require adjustment. -Microwaving not recommended. -For food safety this product must be cooked to an internal temperature of 165°F -Caution - Product will be hot!

Steps:

• Dredge pork in cornstarch. Heat 2 tablespoons oil in wok or large skillet over medium-high heat; stir-fry pork in batches, 3 minutes or until browned. Remove pork from wok or skillet and set aside.
• Drain pineapple tidbits, reserving 1/4 cup juice. Add reserved juice and soy sauce to wok, stirring to loosen browned particles.
• Add remaining 1 tablespoon sesame oil to wok and stir-fry pineapple, bell peppers and green onions 5 minutes or until peppers are tender (careful to not over-cook).
• Stir together hoisin sauce and garlic-chili sauce and add to wok. Add pork and stir-fry 5 minutes.
• Serve over rice and sprinkle with toasted sesame seeds.

Steps:

• Combine all ingredients until sugar and corn starch are completely dissolved.
• Stir before adding to stir fry at the last minute of cooking time.

Steps:

• Mix 4 tbsp of pineapple juice into the cornflour until smooth, then stir in the tomato sauce, soy, sugar and vinegar.
• Heat oil until very hot in a wok, then throw in the pork for 1 min, stirring. Lift pork out onto a plate, then set aside.
• Add the pepper, stir-fry for 2 mins, then add the pineapple and most of the spring onions for 30 secs. Stir in the sauce for 1 min, splashing in a little water as it cooks, then stir the pork back in for 20-30 secs until just cooked through - it should still be tender. Scatter with the remaining spring onions and serve with rice or noodles.

Steps:

• Prepare the sauce: In a medium saucepan, combine jucies, rice vinegar, soy sauce, sesame oil, brown sugar, ginger, and black pepper.
• Cook over medium heat. Add cornstarch; stir until sauce thickens. You may want to use more or less cornstarch to get the desired consistency. Set aside to let sauce cool.
• Remove all visible fat from chicken breasts, and cut into bite-sized pieces.
• Once sauce is cool, add chicken, fruit, and green pepper. Place marinade and chicken in plastic storage bag or container; refrigerate at least an hour or overnight.
• Saute onion in olive oil over moderate heat for about 5 minutes. Add broccoli, water chestnuts and snow peas. Saute an additional 10 minutes.
• Add chicken and marinade. Cook about 15 minutes over moderate heat until chicken is no longer pink.
• Serve over 1/2 cup rice or couscous. Sprinkle with sesame seeds.

Steps:

• Cook noodles according to directions on package.
• Drain in colander and rinse thoroughly under cold water.
• Place colander on a plate and refrigerate.
• Bring 2-3 cups water to boil.
• Cut broccoli florets into bite-size pieces.
• Peel and discard tough outer stems and cut remaining stems into chunks.
• Place prepared carrots and broccoli in bowl, cover with boiling water and let sit 2 minutes.
• Drain, rinse with cold water and set aside.
• Heat wok or skillet over medium-high.
• Add grapeseed oil, garlic and ginger and cook 1 minute.
• If anything starts to stick, add 1 tablespoon water.
• Add broccoli, carrots and snow peas, stir and cook 2-3 minutes.
• Add pineapple, 1 tablespoon vinegar, 1 tablespoon mirin, 1 tablespoon soy sauce and cook 1 minute longer.
• Remove vegetables from wok and set aside.
• Pour remaining tablespoon of vinegar, mirin and soy sauce into empty wok.
• Fold in chilled noodles until evenly coated and heated through.
• Drizzle with 1 tablespoon sesame oil.
• Transfer noodles to serving dish.
• Toss vegetables briefly in hot wok to reheat, drizzle with remaining tablespoon toasted sesame oil and spoon vegetables over noodles.
• Top with sesame seeds and serve.

Steps:

• Make the sweet & sour sauce by whisking together the pineapple juice, tomato ketchup, malt vinegar and cornflour. There should be 300ml - add water or stock if you're short.
• Heat the oil in a frying pan or wok over a high heat. Add the onion, chilli, peppers, carrots and chicken and stir-fry for 3-5 mins until the vegetables are starting to soften and the chicken is almost cooked.
• Add the corn, pineapple and sauce. Bubble for 2 mins, add tomatoes and cook for 2 mins until the sauce thickens, the chicken is cooked and the vegetables are tender. Serve with rice, if you like.