Sweet And Sour Soybeans 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.

SWEET AND SOUR SOYBEANS

Steps:

• Combine first 6 ingredients in a bowl and set aside.
• Heat oil in large skillet.
• Add peppers, onions, carrots and garlic. Stir fry for about 3 minutes until tender crisp.
• Add cooked soybeans, pineapple chunks and ketchup. Fry a few minutes and then add sauce ingredients.
• Cook and stir until mixture boils and all ingredients are coated with sauce (about 2 minutes). Serve over hot rice. Garnish with chopped scallions if available.

SWEET AND SOUR EDAMAME SOYBEANS

Steps:

• Put together the Sweet-Sour Sauce: in a bowl combine cornstarch, soy sauce, dry sherry, brown sugar, wine vinegar, and vegetable stock.
• In a large saute pan over medium heat, saute the onions, carrots and garlic in the oil, and cook stirring for about 5 minutes or until vegetables are crisp-tender.
• Add green (or red or yellow or orange bell) pepper and tomatoes and cook for 3 minutes.
• Add pineapple and edamame and cook for 2 minutes or until hot.
• Re-stir the sweet-sour sauce, pour into pan, and continue to cook, stirring, until sauce bubbles and thickens.
• Serve and enjoy!
• (An adopted recipe.)

SWEET AND SOUR LONG BEANS

Steps:

• To cook the rice: Place the rice and water in a glass-measuring cup large enough to hold them or any microwave safe bowl. The rice expands a lot during cooking, so choose a container large enough to accommodate the final product. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving.
• To prepare long beans: In a small non-reactive bowl, combine garlic, ginger, soy sauce, lime juice and brown sugar, stir until completely mixed.
• In a large skillet or wok pan, heat oil over medium high heat. Add pork and cook until browned, about 3 to 4 minutes. Add the beans and toss until well coated. Cook 7 to 10 minutes or until beans are almost cooked. Increase heat to high, add the sauce and cook until sauce reduces and thickens, about 5 to 6 minutes. Serve immediately over hot rice.

MOM'S EGG ROLLS WITH SWEET AND SOUR SAUCE

Steps:

• To make sweet and sour sauce, in 1-quart saucepan, mix sugar, ketchup, 2/3 cup water, 1 tablespoon soy sauce and the salt. Cook 5 minutes. Stir in vinegar.
• In small bowl, mix cornstarch and 1/3 cup cold water. Add to sauce; cook until thickened.
• To make egg rolls, in 12-inch skillet, cook ground beef, onion and green onions until beef is thoroughly cooked. Drain off excess fat.
• Stir in coleslaw mix. Add soy sauce by pouring around top of mixture about 2 times. Taste and check saltiness; you can always add more. Cook until thoroughly heated.
• While cabbage mixture is cooking, place egg roll skins on large work surface. Spoon 1 serving spoon-size of beef mixture on center of each skin. For each egg roll, bring up bottom corner; fold in side corners and roll up. Bring down top corner; wet with small amount of water to stick.
• In small skillet, heat oil. When oil is hot, fry egg rolls until crispy. Shake off excess oil.