Easy Chinese Sweet and Sour
Pork or Chicken Chow Mein
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Sweet and Sour
If you like Sweet and Sour Chinese, then this is the
recipe for you. Not too hard either. It doesn't matter which veggies you use or
which meats you use. I'm sorry, but this is so much better than you get at the
Chinese Fast Food Restaurants.
How to make the rice and veggies
Cook
1 cup rice in 2 cups water. Bring to a boil, cover, then turn to low for about
12 to 15 min. While rice is cooking, chop your vegetables and meats into bite
size pieces.Stirfry in a skillet with 2 Tablespoons oil, one vegetable at a time.
Put all slightly cooked vegetables in a skillet.
My Sweet and Sour Sauce
Put
all the cooked vegetables in the skillet, then add
2/3 cup vinegar
2/3
cup sugar
2/3 cup water
Bring to a boil.
In a cup mix
2
Tablespoons cornstarch in 1/4 cup cool water and pour this into the skillet.
Immediately
stir and add
1/2 teaspoon paprika
1/8 teaspoon ground allspice.
It should thicken nicely, add a little more water if you like it thinner. Serve over the rice.
Sweet and Sour Sauce
Pour warm over apple dumplings.
2
c water
1/3 cup vinegar
1/3 cup butter or margarine
1/3 cup flour
1
cup sugar
1 tsp. cinnamon
1/8 tsp nutmeg
Heat water, vinegar and
butter together. Combine remaininh ingredients; mix thoroughly. Stir into hot
mixture; cook over low heat, stirring until thickened. Makes about 2 1/2 cups.
Recipe from a 1959 Farm Journal Country
Cookbook
Easy Sweet and Sour Sauce
1/4 cup catsup
1/4
cup sugar
1 cup water
1/4 cup white vinegar
2 T. (heaping) cornstarch,
dissolved in 2 T. water
1 green pepper, cut into squares
2 T. canned pineapple
chunks
Combine first 4 ingredients in saucepan. Bring to a boil. Thicken
with dissolved cornstarch, stirring constantly. Add green pepper and pineapple.
Stir. Use as a dip. May be refrigerated or frozen.
Recipe from a 1998
Platte SD Hospital Recipe book
Dani's Sweet and Sour Chicken
½ cup white vinegar
½ cup ketchup
2 tbsp. soy sauce
1
½ cup sugar
2 cubes chicken bouillon
1 cup water
Boil sauce in pan, then turn heat down to medium. Cut 4 chicken breasts into chunks and dip in 2 beaten eggs, then cornstarch. Brown chicken in olive oil in a saucepan. Set cooked chicken in baking pan and cover with sauce. If sauce is too strong, add water. Bake at 375 for 25-30 minutes. Serve with rice.
Sweet and Sour Chicken
(don't double the recipe) but 1 lb is not enough
3 T soy
sauce
1 T sugar
1 egg
1/4 t. garlic powder
1/4 cup cornstarch
1
lb boneless chicken cut into 1 inch pieces
2 c. veg oil
Combine first 6 ingredients, mix well. Add chicken stirring to coat. Heat oil in electric skillet. Fry chicken until lightly brown, drain on paper towel
SAUCE
1 16oz
can pineapple chucks drained reserve the liquid
2 T. cornstarch
1/2 c. sugar
1/4
c. catsup don't add all at once
1/4 c. apple cider vinger
1 T soy sauce
1 med green pepper cut into 1 inch pieces
Add enough water to reserve
pineapple juice to make 1 cup. Add 2 T cornstarch to juice and stir well. Combine
pineapple chunks with the juice mixture. Add next 4 ingredients into a saucepan,
bring to a boil to thicken. Stir in green pepper and chicken sauce, cook till
thoroughly thickened.
Serve over hot cooked rice
Recipe from my son Jason
J. in Tulsa OK
Sweet and Sour Spareribs
2 pounds of spare
ribs
2 small garlic cloves, minced
1/4 cup brown sugar
1/4 cup soy sauce
2
tablespoons vinegar
2 cups canned pineapple chunks, reserve juice
2 tablespoon
cornstarch
Cut spareribs in 1 1/2 inch pieces. Combine all ingredients
except pineapple and cornstarch. Simmer 1 hour. Set aside for a few minutes. Pour
off excess fat. Place meat in a separate bowl. Heat liquid. Add pineapple juice
to liquid, bring to a boil. Add cornstarch, cook until thick. Pour sauce overspareribs.Arrange
pineapple chunks on top. Serve hot.
Recipe from a 1974 Family Circle cookbook
Sweet and Sour Smokies
1/2 cup brown sugar
1 Tablespoon cornstarch
1-13
1/4oz can pineapple chunks, undrained
1/3 cup vinegar
1 Tablespoon soy sauce
1
small green pepper, chopped
2 pkgs Smokies weiners
Mix brown sugar
and cornstarch in skillet. Stir in pineapple and juice, vinegar and soy sauce.
Heat to boiling, stirring constantly. Reduce heat. Add 2 packages of Smokies sausages.
Cover and simmer, stirring occasionally, for about 10 to 15 minutes. Stir in green
pepper. Cover and simmer until tender.
Sweet and Sour Pork
Here's a Chinese dish that will make a meal outstanding.
3 1/2 lbs. lean
pork
1/2 tsp. salt
1 tablsp. fat or oil
3/4 c. water
1 c. drained
pineapple chunks
1/2 c. pineapple juice
3/4 c. water
3 tblsp. brown sugar
1/4
tsp. ground ginger
3 tblsp. cornstarch
1/4 c. cider vinegar
2 tblsp.
soy sauce
1 green pepper
1 medium onion
Hot fluffy rice
Cut
lean meat into 1/2 inch x 2 inch strips. Sprinkle with salt. Brown in fat in skillet.
Add water. Cover, simmer 1 hour. Drain pineapple. Combine 1/2 c. pineapple juice
and 3/4 c. water. Add brown sugar, ginger, cornstarch, vinegar and soy sauce.
Pour over meat. Cook until slightly thickened. Cut green pepper into strips lengthwise;
cut onion into thin slices. Add to meat. Add 1 c. pineapple chunks. Bring to a
boil. Cook for 5 minutes. Serve with rice. Makes 4 servings.
Recipe from
a 1959 Farm Journal Country Cookbook
Sweet and Sour Green Beans
I always called these German style green beans
2
cans green beans
4 slices of bacon, diced
1 small onion, sliced
1/4 c.
vinegar
1/4 c. water
1 tsp. sugar
Cook green beans (or heat canned
beans). Drain; keep hot. Fry bacon and onion, stir in vinegar, water, and sugar.
Bring to a boil. Pour over hot beans. Garnish with onion slices. Makes 6 to 8
servings.
Recipe from a 1959 Farm
Journal Country Cookbook
Sweet and Sour Salad Dressing
1
onion, chopped
1/2 cup vinegar
1 teaspoon salt
1 teaspoon dry mustard
1
teaspoon celery salt
1 cup sugar
1 cup salad oil
Place all ingredients
except oil in a blender. Blend until onion is liquid. Add oil and beat again.
Serve on lettuce or tossed salad.
Recipe from 1974 Family Circle Cookbook
Sweet and Sour BBQ Sauce
1/2 c. brown sugar
1/2 c. sugar
2 T. cornstarch
1
c. ketchup
2/3 c. vinegar
1/2 c. water
Combine sugars and cornstarch in a medium pan. Stir in ketchup, vinegar and water. Bring to a boil. Cook and stir until thickened and clear. See more BBQ sauces
Chinese Chicken Wings
1 cup water
1 cup soy
sauce
1 cup brown or white sugar
1/4 cup pineapple juice
3/4 cup oil
1 tsp. ginger
1 tsp. garlic powder
20 to 24 chicken wings cut in half
Mix all ingredients except chicken wings in a blender or food processor. Pour over chicken wings and marinate. When ready pour 1/2 cup of marinade into pan, add the chicken wings and use the rest of the marinade to baste. Bake at 350 for 45 to 60 min Brush with reserve marinade. These freeze well and make good Hor d'Oeuvres.
_________________________________________
Below are some more Chinese style recipes.
Easy Chow Mein
2 tblsp salad oil3 stalks of celery sliced diagonally
1 med onion sliced thin
2 tblsp cornstarch
1 can drained beansprouts
1 bouillon cube
1
tblsp sugar
2 tblsp soy sauce
1 1/2 cups diced cooked chicken or turkey
2 cups cooked rice
About 20 minutes before serving, heat a 12 inch skillet
over high heat, add the oil, celery and onion, fry till crisp tender. Stir in
the cornstarch until blended. Stir in the bean sprouts, bouillon cube, sugar,
soy sauce and 1 cup water. Cook over med heat stirring occasionally, until thickened.
Stir in chicken. Cook until heated through. Serve over rice or chow mein noodles.
Easy Chop Suey
See this recipe for Chop Suey, Amercan style of course! Published in an Indiana church cookbook from the 1980's.
Oriental Skillet Supper
In a heavy skillet, stir fry your vegetables till crisp tender. Remove and set aside. Add meat to hot skillet, brown quickly.
Combine:2/3 cup water
2 T soy sauce
4 tsp cornstarch
1 tsp sugar
1/2 tsp salt
Add to skillet. Cook and stir until mixture is thick and bubbly. Add your vegetables and heat through. Serve over rice.
Cathy's Chicken
Cashew
1 1/2 lbs chicken breast
2 tbsp oil
2 tsp chicken
bouillon
1 1/4 cup boiling water
2 tbsp soy sauce
1 tsp brown sugar
1/2
tsp ground ginger
1 tsp to 1 tbsp cornstarch to desired thickness
mushrooms,
sliced
1/2 cup green onions
1 small green pepper, cut into strips
2 cups
cashews
hot cooked rice
In a saucepan, dissolve bouillon in water. Combine soy sauce, cornstarch, sugar and ginger. Stir until slightly thickened. Stir into bouillon mixture. In large skillet, brown chicken in oil. Add bouillon mixture. Add mushrooms, onions and green pepper. Simmer uncovered to desired crispness. Add cashews before serving. Place hot cooked rice onto platter. If you like more sauce, double sauce.
Easy Crockpot Teriyaki Chicken
2-3
lbs. skinless chicken pieces
20 oz. can pineapple chunks
dash of ground
ginger
1 cup teriyaki sauce
Place chicken in slow cooker. Pour remaining
ingredients over chicken. Cover and cook on low 6-8 hours.
Recipe from a
1998 Platte SD Hospital Recipebook
Also see easy rice dishes
Food for Thought
"If
you see someone without a smile, give him one of yours."
___________________________________________
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