Basic Sweet And Pungent Vegetables Recipes

STIR-FRIED SWEET-AND PUNGENT PRESERVED CABBAGE

Stir-Fried Sweet-and Pungent Preserved Cabbage image

Number Of Ingredients 8

Ingredients

1 pound preserved Fresh Green Cabbage, 1 pound
1/2 ounce Tones Cornstarch, 1 (21-ounce) bottle
1/2 ounce C&H Pure Cane White Sugar, 10 pound
1 tablespoon Vinegar, 1 gallon
1 tablespoon cornstarch
1/2 cup Water, 1 gallon
1 ounce Mongolian Fire Oil, 1 (5 1/4-ounce) bottle
1/4 cup water

Steps:

1. Rinse and cut cabbage as above. 2. In one cup, combine cornstarch, sugar and vinegar. In another cup, blend remaining cornstarch and cold water to a paste. 3. Heat oil. Add preserved cabbage and stir-fry to coat with oil. 4. Add remaining water and heat quickly. Then cook, covered, 2 to 3 minutes more over medium heat. 5. Stir in cornstarch-sugar mix to blend (1 to 2 minutes). Then stir in cornstarch paste to thicken. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

SWEET AND SOUR VEGGIES

Sweet and Sour Veggies image

This great salad is very easy to prepare, and can be made the night before serving. You can use just about any fresh veggies.

Provided by annabell

Categories Salad Vegetable Salad Recipes

Time 12m

Yield 6

Number Of Ingredients 9

Ingredients

½ cup water
1 cup white sugar
½ cup red wine vinegar
1 tablespoon celery seed
1 small red onion, thinly sliced
2 large cucumbers, chopped
6 roma (plum) tomatoes, sliced
1 green bell pepper, diced
1 red bell pepper, diced

Steps:

In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved.
In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 43.9 g, Fat 0.7 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 10.4 mg, Sugar 36.8 g

SWEET-AND-PUNGENT MUSTARD CABBAGE

Sweet-and-Pungent Mustard Cabbage image

Number Of Ingredients 10

Ingredients

1 pound mustard cabbage
3 , sweet red chili peppers
1 clove garlic
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon soy sauce
1/2 teaspoon salt
1 teaspoon cornstarch
2 teaspoons water
2 tablespoons oils

Steps:

1. Separate mustard cabbage leaves and cut each in 2-inch sections. Dice sweet red peppers. Crush garlic. 2. In one cup, combine sugar, vinegar, soy sauce and salt. In another, blend cornstarch and cold water to a paste. 3. Heat oil. Add garlic and peppers stir-fry 2 minutes. Add cabbage and stir-fry 2 minutes more. 4. Add sugar-vinegar mixture stir-fry another 2 minutes. Then stir in the cornstarch paste to thicken and serve at once. NOTE: If the mustard cabbage is not tender, blanch it first.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

SWEET SAUCE FOR VEGETABLES

Sweet Sauce for Vegetables image

Use this sweet pineapple juice marinade with mushrooms, peppers, onions and tomatoes. It's great for grilled veggie kabobs.

Provided by Krista B.

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

⅓ cup butter
¼ cup pineapple juice
2 tablespoons brown sugar
1 tablespoon lemon juice
⅛ teaspoon ground cloves

Steps:

Melt butter in a medium saucepan over medium heat. Mix in pineapple juice, brown sugar, lemon juice and ground cloves. When thoroughly mixed, remove from heat and use to marinate vegetables as desired.

Nutrition Facts : Calories 170.8 calories, Carbohydrate 9 g, Cholesterol 40.7 mg, Fat 15.4 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 9.7 g, Sodium 111.4 mg, Sugar 8.2 g