Sweet And Sour Vegetables Recipes

SWEET AND SOUR VEGGIES

Steps:

• In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved.
• In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.

GRANDMA'S SWEET-SOUR VEGGIES

Steps:

• In a bowl, combine the cauliflower, broccoli, carrots, zucchini and onion; set aside. In a saucepan over medium heat, bring vinegar, sugar and salt if desired to a boil. Remove from the heat; stir in oil. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Just before serving, sprinkle with sunflower kernels if desired.

SWEET-SOUR VEGETABLE SALAD

Steps:

• For dressing, combine the sugar, vinegar, oil, salt and pepper in a large saucepan. Bring to a boil. Remove from the heat; cool. , In a large bowl, combine the remaining ingredients. Drizzle with dressing and toss to coat. Cover and chill for 8 hours. Serve with a slotted spoon.

CHINESE SWEET AND SOUR VEGETABLES

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.

SWEET AND SOUR TOFU VEGGIES

Steps:

• In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
• Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
• In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
• In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
• Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.

SWEET AND SOUR MARINATED VEGETABLES

Steps:

• Bring a medium saucepan of salted water to a boil. Stir in the red pepper and cook 1 minute. Drain thoroughly.
• Heat the vegetable oil in a large skillet over medium heat until a cube of eggplant dipped in the oil gives off a lively sizzle. Add the eggplant cubes and fry, stirring and turning them so they cook evenly, until the eggplant is golden brown on all sides. Remove the eggplant with a slotted spoon and drain on a paper towel.
• Heat the olive oil in a separate large skillet. Add the zucchini and cook, stirring occasionally, until golden, about 5 minutes. Remove with a slotted spoon and set aside. Add the onion to the oil remaining in pan and cook, stirring, 1 minute. Stir in the celery and cook until the vegetables are wilted, about 5 minutes. Stir in the raisins, green olives, pine nuts, capers, and blanched pepper. Season with salt and pepper to taste and continue cooking, stirring, until the vegetables are soft but not mushy, about 10 minutes. Add the diced tomatoes and cook until they are softened, about 5 minutes.
• While the vegetables are cooking, make the sugar-mint syrup. Bring the vinegar to a boil in a small saucepan. Add the sugar and the mint, reduce the heat to low, and simmer until thick and syrupy, about 5 minutes.
• Pour the syrup into the skillet of vegetables and cook until the vegetables are very soft and juicy but not broken up-you should be able to see the shape of each vegetable-3 to 4 minutes. Finally, stir in the eggplant and zucchini and cook 1 to 2 minutes. Cool completely before refrigerating.

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.

SMASHED PICKLE SALAD

Steps:

• In a medium bowl, stir together the red onion and pickle brine.
• On your cutting board, whack the pickles with a meat mallet or the back of a wooden spoon, then rip into 1/2-inch pieces. (If using spears, simply rip them into 1/2-inch pieces.)
• Add the smashed pickles to the bowl, along with the celery, sour cream, dill and mayonnaise. Stir vigorously until creamy and combined. This salad is best eaten right away. (It can be refrigerated up to one day, but the dressing will start to get watery.)