Chinese Sweet And Sour Vegetables Recipes

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CHINESE SWEET AND SOUR VEGETABLES



Chinese Sweet and Sour Vegetables image

We had this tonight and it was just wonderful so I thought I would share. The sauce is just thick enough to stick to the vegetable perfectly.

Provided by Nimz_

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

3 cups broccoli florets
2 medium carrots, diagonally sliced
1 large red bell pepper, cut into short, thin strips
1/2 cup water
1/4 cup water
2 teaspoons cornstarch
1 teaspoon sugar
1/3 cup unsweetened pineapple juice
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/2 teaspoon dark sesame oil
1/4 cup diagonally sliced green onion

Steps:

  • Add 1/2 cup water to large skillet with a tight-fitting lid and bring to a boil over high heat.
  • Add carrots, cover and steam for 4 minutes.
  • Remove lid and add an additional 1/4 cup water and bring to a boil.
  • Add broccoli and red peppers.
  • Reduce heat to medium.
  • Cover and steam another 4 minutes or until vegetables are crisp-tender.
  • Meanwhile, combine cornstarch and sugar in small bowl.
  • Blend in pineapple juice, soy sauce and vinegar until smooth.
  • Transfer vegetables to colander and drain.
  • Stir pineapple mixture and add to skillet.
  • Cook and stir 2 minutes or until sauce boils and thickens.
  • Stir in sesame oil.
  • Return vegetables to skillet along with the green onions and toss with sauce.

SWEET AND SOUR CHINESE EGGPLANT



Sweet and Sour Chinese Eggplant image

I tried to duplicate our favorite Asian restaurant's Chinese eggplant dish.

Provided by Eirrehc Guadalupe

Time 45m

Yield 4

Number Of Ingredients 10

2 large Chinese eggplant, chopped
½ teaspoon salt
1 ½ tablespoons white sugar
1 ½ tablespoons low-sodium soy sauce
1 ½ tablespoons hoisin sauce
1 tablespoon red wine vinegar
1 teaspoon chile oil
½ teaspoon red pepper flakes
½ teaspoon garlic salt
¼ cup canola oil

Steps:

  • Place eggplant cubes in a large bowl and sprinkle with salt. Fill bowl with enough water to cover and let stand for at least 30 minutes. Drain and rinse well.
  • Stir sugar, soy sauce, hoisin, vinegar, chile oil, pepper flakes, and garlic salt together in a small bowl.
  • Heat canola oil in a large skillet over medium-high heat. Fry eggplant in the hot oil until tender and beginning to brown, 5 to 10 minutes. Pour in the sauce; cook and stir until sauce is thick and eggplant is evenly coated. Serve immediately.

Nutrition Facts : Calories 250.7 calories, Carbohydrate 27.8 g, Cholesterol 0.2 mg, Fat 15.8 g, Fiber 11.8 g, Protein 4 g, SaturatedFat 1.3 g, Sodium 820.2 mg, Sugar 14.4 g

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