Sweet And Sour Oysters Recipes

SWEET AND SOUR SAUCE I

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.

CRISPY SWEET AND SOUR CHICKEN

Steps:

• Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.
• Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.
• Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.
• Remove chicken from the refrigerator. Dip each piece in coating.
• Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
• Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.
• Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.
• Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.

SWEET AND SOUR OYSTERS

Steps:

• Lightly saute onion in olive oil until starting to turn clear.
• Place one tablespoon of reserved pineapple juice in small bowl.
• Add cornstarch, pepper, jalapeno, onion, vinegar, sugar and soy sauce to bowl and mix well.
• Place one teaspoon of crushed pineapple into each oyster shell.
• Spoon even proportions of the mix over each oyster shell.
• Cook over a BBQ grill or something that only provides heat to the bottom of the shells.
• Cook until the liquid has been simmering several minutes, around seven minutes total cooking time.
• Let them rest on grill plate with heat off for a few minutes before serving.

TANGCU MULI ROUWAN (SWEET AND SOUR PORK OYSTER MEATBALLS)

Steps:

• Heat oil in a 14 inch flat-bottomed wok or frying pan to 350 degrees F.
• Mix pork, oysters, half the garlic, along with scallions, ginger, and egg white in a bowl. Form the mixture into thirteen 1 1/2 inch balls; set aside.
• Mix cornstarch and 1/4 cup water in a bowl. Working in 2 batches, dip meatballs in cornstarch mixture and add to oil.
• Cook, turning as needed, until browned, 4-6 minutes. Using a slotted spoon, transfer meatballs to paper towels to drain; set aside.
• Discard all but 3 tablespoons oil. Return wok to medium-high heat. Add remaining garlic; cook until fragrant.
• Add paste, soy, sherry, sugar, and vinegar. Bring to a boil and cook until sauce is thick, 5-7 minutes. Add meatballs; cook until hot, 2-3 minutes more. Serve with rice.