SWEET AND SOUR PEPPER PORK
Cubed pork loin is sauteed with bell peppers, onions, and garlic in a thick sweet and sour sauce. Serve over rice for a quick and delicious meal.
Provided by FURFNSLO
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over high heat. Place the pork in the oil and sprinkle with salt. Fry for 5 to 10 minutes, or until brown on all sides. Remove the pork from the oil, cover with foil to keep warm, and set aside.
- In the same skillet over medium heat melt the butter. Mix in the bell pepper, onion, and garlic and saute for 5 minutes. Stir in the flour and sugar and cook for 1 minute. Stir in the wine, vinegar, and water. Mix in the soy sauce, ketchup, and black pepper. Reduce heat to low and let simmer for 5 minutes, or until the sauce has thickened. Return the pork pieces to the skillet and stir until well combined.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 24.5 g, Cholesterol 83.6 mg, Fat 21.6 g, Fiber 0.8 g, Protein 25.6 g, SaturatedFat 8 g, Sodium 923 mg, Sugar 19.2 g
GRILLED ITALIAN SAUSAGE WITH SWEET 'N SOUR PEPPERS
If you think you know sausage and peppers, think again! Take the big flavor of Johnsonville Italian Sausages and add bell peppers, almonds, raisins and onions to take the flavor to the next level. Add polenta and Italian dressing for the best sausage and peppers dish you have ever had!
Provided by Food Network
Time 40m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a small non-stick skillet cook and stir almonds for 1-2 minutes, or until golden. Stir in raisins and remove from heat. Let stand for 1 minute. Carefully stir in vinegar, sugar, salt and black pepper. Return to medium-low heat, cook and stir just until sugar is dissolved, 2 minutes. Set aside. In a large bowl combine red and green peppers and onion wedges. Drizzle with oil; toss gently to coat. Prepare grill to medium-high heat. Grill sausages and vegetables uncovered for 10-15 minutes until sausages are firm, no longer pink inside and juices run clear (180 degrees F),and vegetables are tender, turning at least once halfway through grilling. While sausages and vegetables are grilling, brush slices of polenta with Italian dressing and grill about 2 minutes on each side allowing enough time for the slices to become toasted and golden. Return the grilled vegetables to the large bowl, add the almond mixture; toss gently to coat. Arrange the sausages on a large platter with the grilled polenta and the sweet and sour peppers.
SWEET AND SOUR COUSCOUS-STUFFED PEPPERS
Stuff couscous and beef into sweet bell peppers for a nutritious protein-packed meal. The bold colors of the antioxidant-packed bell peppers aren't just for decoration-the more bright colors you can pile onto your plate, the healthier your meal will be.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Pulse the carrots, celery and shallots in a food processor until coarsely chopped.
- Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium high. Add the chopped vegetables and cook, stirring frequently, until light golden and soft, 8 to 10 minutes. (Add a splash of water if the mixture begins to stick.) Add the ground beef and 4 teaspoons of the tomato paste and cook, breaking the mixture up with a wooden spoon, until browned, about 4 minutes. Add 1/2 cup water, the parsley, raisins, 1 tablespoon of the vinegar and 3/4 teaspoon salt. Bring to a simmer and cook until most of the water is absorbed and the mixture gets saucy, about 1 minute. Let cool slightly.
- Meanwhile, toss the pepper halves with the remaining 1/2 tablespoon oil in a microwave-safe bowl. Cover with plastic wrap and microwave until the peppers are pliable, 10 to 12 minutes. Carefully uncover the bowl and pour out any liquid that has accumulated.
- Stir the couscous into the beef mixture. Whisk together the remaining 2 tablespoons tomato paste, 1 tablespoon vinegar and 3/4 cup water in the bottom of a large baking dish.
- Carefully transfer the peppers to the baking dish cut-side up and fill each pepper with the couscous mixture. Sprinkle with the cheese. Cover with foil and bake until the peppers are tender and the stuffing is hot, 20 to 25 minutes. Serve warm or at room temperature drizzled with the tomato cooking liquid.
SWEET-AND-SOUR SUPPER
My mother shared this recipe, which I've been making for my family for years. The homemade sweet-and-sour sauce is the key to this dish's success. -Dorothy Reimer, Dewberry, Alberta
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the chili powder, oregano, salt and pepper. , In a greased 3-qt. baking dish, layer the rice, beef mixture, mushrooms and green pepper; set aside. In a large saucepan, combine sugar and cornstarch; stir in the remaining sauce ingredients until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over layered ingredients. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 424 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 1518mg sodium, Carbohydrate 73g carbohydrate (39g sugars, Fiber 2g fiber), Protein 17g protein.
SWEET AND SOUR PORK
Pork is stir-fried with peppers, carrots, onions and pineapple in this version of the classic dish. Easy to make, and delicious.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 9
Steps:
- Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
- Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
- Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
- Add pineapple chunks; cook and stir only until pineapple is heated through.
Nutrition Facts : Calories 366.3 calories, Carbohydrate 36.1 g, Cholesterol 53.6 mg, Fat 16.1 g, Fiber 2.5 g, Protein 19.9 g, SaturatedFat 4.5 g, Sodium 669.7 mg, Sugar 25.8 g
SWEET AND SOUR PEPPERS STUFFED WITH RICE OR BULGUR AND FENNEL
These sweet and sour peppers are great on their own, but they can also be filled. I like the filled peppers both cold, as sort of a salad, and warm. This is one instance in which fleshy red peppers work best.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 16
Steps:
- Simmer the peppers. Combine the water, sugar, vinegar, sliced onion, sliced garlic, salt, bay leaf and thyme in a large saucepan and bring to a simmer. Add the peppers, turn the heat to medium and boil gently for 15 minutes, checking and spooning liquid over the peppers from time to time if they are not submerged. Remove from the heat, allow to cool, cover and refrigerate until cold.
- Heat the olive oil over medium heat in a large skillet and add the fennel and a pinch of salt. Cook, stirring often, until the fennel is tender and fragrant, about 5 minutes. Add the garlic and continue to cook, stirring, for another 30 seconds to a minute, until fragrant, then stir in the rice or bulgur and mix together. Season to taste with salt and pepper and remove from the heat. Stir in the herbs.
- Set a strainer over a bowl and drain the peppers. Blot them dry with paper towels and arrange on a platter or on plates if serving cold. Arrange in a lightly oiled baking dish if serving hot, and preheat the oven to 350 degrees. Fill with the rice mixture and spoon 2 teaspoons of the marinade over the filling of each serving. Sprinkle on the feta. Serve or chill if serving cold. If serving warm place in the oven for 15 minutes, until the cheese softens.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 5 grams, Carbohydrate 75 grams, Fat 7 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 959 milligrams, Sugar 19 grams
SWEET AND SOUR PEPPERS
This is a really quick side dish, and it's really tasty. Sometimes I eat it as a main dish over rice.
Provided by Aunt Cookie
Categories Peppers
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine lemon juice, tamari, honey, and hot sauce, and whisk until smooth.
- Heat wok or other large saute pan on high.
- Add the oil, garlic, ginger, chili, and scallion whites, and fry for 15 seconds.
- Add peppers and fry for a minute.
- Stir in 1/2 of the scallion greens and sesame seeds, and the sauce.
- Bring to a boil.
- Combine cornstarch and cold water. Stir into the vegetables and cook for another 30 seconds.
- Serve topped with remaining seeds and scallion.
SWEET AND SOUR HOT PEPPERS
If you have hot and sweet peppers in the garden this is a great recipe for canning them. A patient of my husband used to bring them to him whenever she had an appointment. We loved them!!
Provided by Chef53Kathy
Categories Peppers
Time 1h20m
Yield 9 pints
Number Of Ingredients 8
Steps:
- Place sliced and seeded peppers in a large turkey roaster. Mix other ingredients until dissolved. Pour over the peppers and bring to a rolling boil over high heat. remove from heat and bottle immediately in hot, sterilized jars and lids. Seal.
Nutrition Facts : Calories 481.7, Fat 13.6, SaturatedFat 1, Sodium 1411.7, Carbohydrate 91.5, Fiber 0.8, Sugar 87.3, Protein 2.7
SWEET AND SOUR PEPPERS AND PASTA
A lime taste that sticks with you and has you craving more. Puts me in mind of Thai. Note served leftovers today and the flavor was even better. Let overnight and reheat by stove or microwave. The wife claimed today's meal was better than yesterdays.
Provided by drhousespcatcher
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Quarter the peppers and remove the stalks and seed. Put the quarter in boling water and cook for 10-15 minutes or until tender. Drain and rinse under cold water, then peel off the skina nd cut the flesh into strips lenghtwise.
- Put the garlic, capers, raisins, mustard, lemon rind, lime juice, honey and pepper in a bowl and whisk.
- cook the pasta according to package directions until al dente and then drain completely.
- Return pasta to the pan and then add the pepper strips and dressing. Heat gently tossing to mix. Place in warm serving bowl and serve with shavings of cheese if desired.
Nutrition Facts : Calories 281.3, Fat 3.5, SaturatedFat 0.8, Cholesterol 47.9, Sodium 143.7, Carbohydrate 55.1, Fiber 5, Sugar 7.7, Protein 10
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