Sweet And Sour Halibut With Vegetable Noodle Stir Fry Recipes

SWEET AND SOUR HALIBUT

Steps:

• In a large saucepan, combine the first five ingredients; bring to a boil.
• Reduce heat; simmer uncovered for 30 minutes.
• Add the green pepper, cook 5 minutes longer; set aside.
• In a bowl combine the flour, 3 tablespoons water, soy sauce, salt and pepper.
• Add halibut; toss gently to coat.
• Transfer to a broiler pan.
• Broil 4 inches from the heat for 5-6 minutes or until fish flakes easily with a fork.
• Set aside and keep warm.
• Combine cornstarch and remaining water until smooth; stir into green pepper mixture.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat to medium; add tomatoes and pineapple.
• Cook and stir for 4 minutes or until heated through.
• Serve with halibut over rice.

SWEET & SOUR STIR-FRIED VEGETABLES

Steps:

• Heat the oil in a wok.
• When it is hot, put in the cabbage, cucumbers, tomato, bell peppers, mushrooms and water and stir fry.
• When everything is done, mix in the ketchup.
• Season with the sugar, soy sauce and vinegar.
• Mix some water with the flour and add with stirring to thicken.
• Taste and season as desired.

SWEET AND SOUR VEGETABLE NOODLES

Steps:

• Heat oil in a large non-stick sauté pan over medium heat and add the onion, carrots, celery, broccoli and mushrooms.
• Cook for 6-7 minutes, until the vegetables begin to soften and the mushrooms begin to brown.
• Raise the heat and add the pepper strips, zucchini, garlic and pepper flakes and cook 3-4 minutes.
• Stir in the noodles, Blue Dragon Sweet and Sour Stir Fry Sauce and water or broth. Toss well and simmer 2 minutes. Serve hot.

SWEET-AND-SOUR HALIBUT

Steps:

• In a saucepan simmer the water and the vinegar with the sliced whole scallion, the gingerroot, the sugar, the soy sauce, and the ketchup, stirring occasionally, for 5 minutes, add the sesame oil and the cornstarch mixture, stirred, and simmer the sauce, stirring, for 2 minutes. Keep the sauce warm, covered.
• In a bag shake the halibut in the flour, transfer it to a large sieve or colander, and shake it to remove the excess. In a large deep skillet heat 1/4 inch of the vegetable oil over moderately high heat until it is hot but not smoking and in it fry the halibut in 2 batches, turning it, for 2 to 3 minutes, or until it is cooked through, transferring it as it is cooked with a slotted spoon to paper towels to drain. Add the halibut to the sauce, stirring to coat it well, and serve it over the rice and sprinkle with the scallion greens.

SWEET AND SOUR STIR-FRY

Steps:

• Cook noodles according to directions on package.
• Drain in colander and rinse thoroughly under cold water.
• Place colander on a plate and refrigerate.
• Bring 2-3 cups water to boil.
• Cut broccoli florets into bite-size pieces.
• Peel and discard tough outer stems and cut remaining stems into chunks.
• Place prepared carrots and broccoli in bowl, cover with boiling water and let sit 2 minutes.
• Drain, rinse with cold water and set aside.
• Heat wok or skillet over medium-high.
• Add grapeseed oil, garlic and ginger and cook 1 minute.
• If anything starts to stick, add 1 tablespoon water.
• Add broccoli, carrots and snow peas, stir and cook 2-3 minutes.
• Add pineapple, 1 tablespoon vinegar, 1 tablespoon mirin, 1 tablespoon soy sauce and cook 1 minute longer.
• Remove vegetables from wok and set aside.
• Pour remaining tablespoon of vinegar, mirin and soy sauce into empty wok.
• Fold in chilled noodles until evenly coated and heated through.
• Drizzle with 1 tablespoon sesame oil.
• Transfer noodles to serving dish.
• Toss vegetables briefly in hot wok to reheat, drizzle with remaining tablespoon toasted sesame oil and spoon vegetables over noodles.
• Top with sesame seeds and serve.

STIR-FRIED HALIBUT WITH VEGETABLES

Steps:

• Heat oil in wok.
• Add fish, onion, garlic, ginger, and asparagus; stir-fry for 2-3 minutes.
• Stir in other ingredients; cook 1-2 minutes more.
• Serve with rice.