Sweet And Sour Supper Recipes

Steps:

• Combine flour, garlic powder, salt, and black pepper in a shallow dish.
• Roll and coat chicken cubes in flour mixture.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
• Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
• Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
• Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
• Return chicken to the skillet.
• Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
• Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

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.

Steps:

• I make my rice in the instant pot. 3C rice to 3C water. Rinse the rice well before cooking in the IP on high pressure for 3 minutes with a 10 minute release. Fluff with a fork.
• Cook beef until only a bit of pink remains.
• Stir in the spices and cook until they are fragrant (about 1 minute) Remove meat from skillet and reserve.
• In the same skillet melt some olive oil with some butter. Add onions and cook until limp.
• Add peppers and continue to cook.
• Add mushrooms and cook until they release their moisture.
• In a greased 3 qt corning ware; layer rice, hamburger and veggies.
• Now for the sauce! Combine sugar and cornstarch in a pot and stir until mixed.
• Stir in the rest of the sauce ingredients until mixed and smooth . Bring to a boil.
• Cook and stir until thick and shiny. Then cook one more minute stirring all the while.
• Pour sauce over ingredients in casserole dish. You will probably have to shift the ingredients around to let the sauce seep in.
• Bake uncovered for 30 minutes at 350. Garnish with tomatoes and cilantro or parsley before serving.
• So simple and yet so good! Enjoy!

Steps:

• Heat a wok or saucepan over high heat and add the oil. When the oil is hot, add the ginger and garlic. Stir-fry just until fragrant, and then add the juice, vinegar, brown sugar and soy sauce. Bring to a boil and cook until the sugar has dissolved. Stir in the cornstarch and water mixture and cook until thickened, about 1 minute. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens, about 1 minute.

Steps:

• Put everything except the cornflour into a small saucepan and cook over a medium heat, while whisking, until just simmering.
• Add the cornflour to a small bowl, add 1 tbsp water and mix together. Pour into the saucepan and whisk together until thickened and saucy.

Steps:

• Heat the 2 Tb oil in a large skillet while you chop the stew meat into bite size pieces. Fry the meat until brown.
• While frying the meat add both sugars, vinegar, pineapple juice, worchestershire and soy sauce into a saucepan. Heat to a boil and reduce heat. Let simmer 5 minutes.
• In a smaller frying pan heat the 1 Tb oil and add stir fry mix. Cook and stir for about ten minutes.
• Drain the meat and combine it with the sauce and stir fry in the large frying pan. Pour the sauce over top and add the sliced pineapple cut into small pieces. Stir and simmer while you cook rice.
• Place a serving of rice on each plate. Top with stir fry mix and serve.
• Tip: If you want a thicker sauce just combine 1 Tb of cornstarch with 2 Tb of water in small dish and mix into stir fry before topping rice.