I just love sweet an sour foods. Do you have a salad or vegetable dish recipe like this?!
1 can LeSueur peas (silver label)
1 can corn
2 stalks celery, diced
4 oz. pimento, chopped
1 bunch green onions, chopped
1 can cut green beans
1 bell pepper, diced
Sauce
1 c. sugar
1/2 c. vegetable oil
3/4 c. vinegar (cider)
1 tsp. Worcestershire sauce
1 tsp. Salt
1 tsp. Pepper
1 to 3 cloves minced garlic
Pour sauce over vegetables and cool to room temperature. Then refrigerate.
nfd?
Answers: SWEET-SOUR VEGETABLE SALAD
1 can LeSueur peas (silver label)
1 can corn
2 stalks celery, diced
4 oz. pimento, chopped
1 bunch green onions, chopped
1 can cut green beans
1 bell pepper, diced
Sauce
1 c. sugar
1/2 c. vegetable oil
3/4 c. vinegar (cider)
1 tsp. Worcestershire sauce
1 tsp. Salt
1 tsp. Pepper
1 to 3 cloves minced garlic
Pour sauce over vegetables and cool to room temperature. Then refrigerate.
nfd?
I have not tried this recipe, but I have it printed out to give it a try:
http://allrecipes.com/Recipe/Sweet-and-S...
SWEET & SOUR ASIAN VEGETABLES:
INGREDIENTS:
3 cups (approximately) favorite stir-fry vegetables (such as broccoli, carrots, onions, mushrooms, baby corn, bok choy, chinese cabbage, bell peppers, sugar snap peas, snow peas...)
Sauce:
2 tablespoons brown sugar
1 tablespoon rice vinegar
dash of soy sauce
1/8 to 1/4 teaspoon salt (to taste)
1/2 cup pineapple juice
1 tablespoon cornstarch
Other:
1 tablespoon oil for stir-frying
1/2 cup pineapple chunks
PREPARATION:
Mix together the sauce ingredients in a small bowl. Heat the wok and add oil. When oil is ready, add the vegetables. Add them in stages (add the ones that take longer to cook first like carrots, then bok choy or cabbage.... and so on). When the veggies have been stir fried for 3-4 minutes, remove them and set aside until all your veggies are tender but not overcooked. Return the veggies back to the wok. Add pineapple chunks and sauce, giving sauce a quick re-stir.
Cook until thickened and serve hot. Serves 3 - 4, as part of a multicourse meal.
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Sweet & Sour Asian Noodles
10-oz. package of Chinese egg noodles
2 Tbs. vegetable oil or chicken stock
3 scallions, finely chopped
1-inch piece fresh ginger root, peeled and grated
1 clove garlic, minced
1 tsp hot paprika
1 tsp ground cilantro or parsley
3 boneless chicken breasts, sliced
4 oz snow peas, tops and tails trimmed
4 oz baby corn
8 oz fresh bean sprouts
3 Tbs soy sauce
3 Tbs lemon juice
1 Tbs cornstarch
1 Tbs granulated sugar or equal or sweet-n-low
Bring a large pot of lightly salted water to boil over a medium-high heat setting. Add the Chinese egg noodles and cook as directed on the package. Drain the noodles, cover, and keep them warm.
Meanwhile, heat the oil in a wok or a heavy skillet over a medium heat setting. Add the scallions and saut for about a minute, until fragrant. Add the ginger, garlic, paprika, ground cilantro or parsley, and chicken to the oil and stir-fry for about 4 minutes, until the thickest portion of chicken is cooked through.
Add the snow peas, baby corn, and bean sprouts to the top layer of the wok or skillet and briefly steam to warm through. Then toss all the ingredients together and begin to blend the mixture. Finally, stir in the cooked noodles.
In a small bowl, combine the soy sauce, lemon juice, sugar and cornstarch. Add the mixture to the wok and simmer briefly, tossing the ingredients until the sauce thickens a bit. Serve warm, topped with a sprinkling of sliced scallions, if desired. Makes 4 servings.
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SWEET & SOUR ASIAN SALAD:
INGREDIENTS
1 cup vegetable oil
3/4 cup white sugar
1/2 cup red wine vinegar
3 teaspoons soy sauce
1 cup chopped walnuts
1 (3 ounce) package ramen noodles
4 tablespoons butter
1 head romaine lettuce- rinsed, dried and chopped
1 head fresh broccoli, chopped
1 bunch green onions, chopped
DIRECTIONS
Whisk together the oil, sugar, vinegar and soy sauce. Make at least a day ahead and refrigerate. Melt butter in a frying pan over medium heat. Add crushed noodles and walnuts; toast until warm.
In a salad bowl, combine the Romaine, broccoli, and green onions. Add the dressing, toss and sprinkle with ramen and walnut mixture.
This is really good, esp. in warm weather.
Chinese Cole Slaw
1/2 medium Napa cabbage
1 small red onion
3 Tbs. sunflower seeds
1 package (3 oz.) ramen noodles
1/4 cup vegetable oil
2 Tbs. vinegar
2 Tbs sugar
1/4 cup raisins (black ones are OK, but I like the white ones better)
Slice cabbage and chop onion. Put in a large serving bowl with sunflower seeds. Remove seasoning packet from noodles and set aside. Crumble noodles and add to serving bowl. In a small bowl, mix oil, vinegar, sugar, and contents of noodle seasoning packet. Stir in the raisins, and pour over the cabbage. Toss to coat.
Let this sit for a while to let the dried noodles soften, and the flavors to blend.
If it's cold weather, you can serve at room temperature. If it's hot outside, refrigerate and serve as a cold salad.
This is a really good, and unusual, salad. If you like it spicier, use hot (spicy) vinegar, or add some crushed red peppers.
Simple party appetizer dish:
Brown frozen mini meatballs in some oil.
Make a sauce equal fruit parts jelly & mustard.
It can be red apple jelly or purple grape jelly.
Maybe even cranberry for the holidays.
I used plain yellow hot-dog style mustard.
Bring to a simmer & pour over the meatballs.
Serve with cocktail picks as h'ors d'oeuvre.
Try this its a favorite salad in my house hold
A bunch of spring onions cut real fine, Roma( salad) tomatoes cut small, cucumbers cut small, a few pine-nuts, small apple cut in small cubes , a pear no skin in small cubes, few raisins Assemble all in a bowl and add the juice of one large lemon, a teaspoon of sugar or splendor, and a tiny pinch of salt. Just before serving a tablespoon of olive oil. The sweet & sour taste will be great if eaten with a steak or a grilled piece of fish. Enjoy