PAD PAK PRIEW WAAN (HOT AND SOUR VEGETABLES)
Make and share this Pad Pak Priew Waan (Hot and Sour Vegetables) recipe from Food.com.
Provided by Bel_Fran
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat wok; add oil.
- Stir-fry the ginger, garlic, and onion until soft.
- Add the carrots and green beans and stir-fry for 2 minutes.
- Add the cabbage, zucchini, salt, sugar, soy sauce, fish sauce, lime juice, and cayenne.
- Stir-fry for another 2 minutes until all the vegetables are tender crisp.
Nutrition Facts : Calories 119.2, Fat 7, SaturatedFat 0.9, Sodium 1554.9, Carbohydrate 13.3, Fiber 2.7, Sugar 7, Protein 2.6
CHINESE SWEET AND SOUR VEGETABLES
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
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.
PAD PRIEW WANT (SWEET AND SOUR PORK THAI STYLE)
Provided by Eileen Yin-Fei Lo
Categories dinner, main course
Time 15m
Yield Four servings
Number Of Ingredients 16
Steps:
- Slice the pork into scallops, one and a half by an eighth inch thick. Set aside. In a small bowl, combine the quarter cup of water, nam pla, sugar and ketchup. Set aside. In another small bowl, mix together the tapioca starch with two and a half tablespoons of water. Reserve.
- Heat the wok over high heat for 30 seconds. Add the peanut oil and, when a wisp of white smoke appears, add the garlic. When the garlic turns light brown, add the pork. Spread in a thin layer and cook for about one minute. Turn over and cook until the pink color vanishes, about one minute more. Add the onions and tomatoes and stir for one minute. Add the vinegar and mix all the ingredients well.
- Pour the nam pla mixture into the wok and stir well to combine all the ingredients. Add the scallions, peppers, chilies and cucumbers, and mix thoroughly. Stir the tapioca starch mixture and add it to the wok. Stir continuously, combining the ingredients, until the sauce bubbles.
- Turn off the heat. Transfer to a heated dish and serve with plain cooked rice.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 1149 milligrams, Sugar 12 grams
SWEET AND SOUR VEGETABLES
Make and share this Sweet and Sour Vegetables recipe from Food.com.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Drain the pineapple, reserve the juice and set aside. Place the vegetables, except the broccoli, in a large pot or wok with 1/2 cup of the water and the garlic and ginger. Sauté for 5 minutes. Add the broccoli and the remaining 1/2 cup water. Stir, then cover and cook over low heat for 5 minutes.
- Combine the sauce ingredients in a separate bowl. Stir in the pineapple chunks and the sauce mixture. Cook, stirring until thickened.
Nutrition Facts : Calories 188.2, Fat 0.5, SaturatedFat 0.1, Sodium 466.3, Carbohydrate 45.1, Fiber 4.2, Sugar 33.4, Protein 4
PAD THAI
Make and share this Pad Thai recipe from Food.com.
Provided by Az B8990
Categories Thai
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 17
Steps:
- To soften noodes, place in a large bowl. Cover with very hot water and let stand for 10 to 12 minutes, or until softened but still firm (pinch them to check). Rinse well with cold water and drain.
- In a small bowl or measuring cup, combine stock, lime juice, fish sauce, sugar, and chili sauce.
- Heat a wok or large skillet over medium-high heat and add 1 Tbsp oil. Add beaten eggs to hot pan and swirl to coat bottom of pan. Cook until starting to set, then stir to break into pieces. Remove from wok and reserve.
- Add remaining oil to wok. When hot, add garlic, shrimp, and chicken and stir fry for 2 minutes, or until shrimp and chicken are just cooked. Stir in noodles and reserved sauce mixture and cook for 1-2 minutes, or until noodles are soft but not mushy.
- Add 1 cup of bean sprouts and cooked eggs and toss to combine.
- Turn noodles onto a serving platter. Sprinkle with remaining bean sprouts, green onions, peanuts, cilantro, and chilies, if using. Garnish with lime wedges.
Nutrition Facts : Calories 526.2, Fat 22.2, SaturatedFat 4.1, Cholesterol 150.3, Sodium 1064.6, Carbohydrate 63.3, Fiber 3.4, Sugar 10.1, Protein 19.4
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