Sweet And Sour Lamb Egurdouce Recipes

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SWEET AND SOUR SAUCE I



Sweet and Sour Sauce I image

An excellent, traditional sweet and sour sauce. It is great served with meatballs, with tempura, or even over rice!

Provided by NAG_CA

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 12m

Yield 16

Number Of Ingredients 6

¾ cup white sugar
⅓ cup white vinegar
⅔ cup water
¼ cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch

Steps:

  • Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.8 g, Protein 0.3 g, Sodium 236.3 mg, Sugar 9.6 g

SWEET-AND-SOUR LAMB



Sweet-And-Sour Lamb image

From my Betty Crocker One-Dish Main Meals cookbook. This satisfying stir-fry is also delicious with beef or pork.

Provided by ElizabethKnicely

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb lamb, boneless shoulder or 1 lb lamb, boneless leg
1 teaspoon cornstarch
4 medium stalk bok choy (with leaves)
1/3 cup red currant jelly
1 tablespoon cornstarch
3 tablespoons rice vinegar or 3 tablespoons wine vinegar
3 tablespoons soy sauce
3 tablespoons water
1 teaspoon five-spice powder
1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 tablespoon vegetable oil
2 medium carrots, thinly sliced
1 medium green bell pepper, cut into 3/4-inch pieces
1 medium onion, cut into thin wedges
hot cooked brown rice

Steps:

  • Trim fat from lamb. Cut lamb with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For ease in cutting, partially freeze lamb about 1 1/2 hours.) Toss lamb and 1 teaspon cornstarch. Remove leaves from bok choy; cut leaves into 1/2-inch strips. Cut stems diagonally into 1/2-inch slices. Mix jelly, 1 tablespoon cornstarch, the vinegar, soy sauce, water and five-spice powder.
  • Heat wok or 12-inch skillet until very hot. Add 1 tablespoon oil to wok; rotate wok to coat side. Add lamb and garlic; stir-fry about 3 minutes or until lamb is brown. Remove from wok.
  • Add 1 tablespoon oil to wok; rotate wok to coat side. Add carrots; stir-fry 2 minutes. Add bok choy, bell pepper and onion; stir-fry about 3 minutes or until vegetables are crisp-tender. Stir in jelly mixture. Cook and stir about 1 minute or until thickened. Stir in lamb mixture. Heat through. Serve over rice. 4 servings.

Nutrition Facts : Calories 353.8, Fat 18.2, SaturatedFat 5.6, Cholesterol 60, Sodium 831.4, Carbohydrate 30.1, Fiber 2.3, Sugar 17.9, Protein 18.4

BAKED NECTARINES (OR PEACHES)



Baked Nectarines (Or Peaches) image

Make and share this Baked Nectarines (Or Peaches) recipe from Food.com.

Provided by HomemadeChef

Categories     Dessert

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 lb nectarine
1/2 cup light brown sugar, packed
2 teaspoons cinnamon
4 tablespoons butter
1 cup honey graham crackers, crushed (if you use cinnamon graham crackers, just leave out the cinnamon)
3 cups vanilla ice cream

Steps:

  • Cut up nectarines into bite sized pieces. (Figure about 1-1/2 nectarines per person.).
  • Place in bottom of baking dish.
  • Sprinkle with brown sugar (I usually use no more than a tablespoon per nectarine) and cinnamon (as much as you want).
  • Then crush graham crackers over the top, about one whole graham cracker per nectarine.
  • Then, randomly place small pads of butter over the top -- you don't need much, but it keeps the top moist.
  • Then, bake at 400 for 15 minutes or until desired softness.
  • Let it cool for a little bit, then scoop over ice cream.
  • You can use peaches instead of nectarines if you can't find them, but I have found that nectarines turn out sweeter and juicier.

Nutrition Facts : Calories 752.4, Fat 34.6, SaturatedFat 20, Cholesterol 104.1, Sodium 408.4, Carbohydrate 108.4, Fiber 5.2, Sugar 86.5, Protein 8.8

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