Sweet Sassy Stirfry Recipes

SWEET & SASSY STIRFRY

Steps:

• Combine sweet chili sauce, ketchup, and Ponzu sauce. Mix well and set aside.
• Prep rice noodles according to package directions. Drain and set aside when ready.
• Meanwhile, heat 1 tablespoon oil over medium heat in a large skillet. Add ginger and garlic and sauté 30 seconds.
• Add cabbage and radishes. Stirfry about 5-6 minutes.
• Add green bell pepper, carrots, and green onion, and cook an additional 5 minutes. Transfer veggies from skillet to a large bowl.
• Add remaining 1 tablespoon oil to skillet and add beaten eggs. Scramble until set. Add eggs to bowl containing veggies.
• Pour sauce into skillet and bring to a simmer. Toss in noodles, veggies, and eggs, and warm through, mixing well.
• Divide into four bowls to serve. Garnish with cilantro and peanuts.

SWEET AND SOUR STIR FRY

Steps:

• Mix 1/4 cup water, the vinegar, honey, soy sauce, ginger and pineapple juice. Place tofu in small glass or plastic bowl. Pour juice mixture over tofu; toss gently. Cover and refrigerate 1 to 2 hours.
• Remove tofu from marinade; reserve marinade. Dissolve cornstarch in 2 tablespoons water.
• Heat sesame oil in wok or 12-inch skillet over medium-high heat. Add onion and carrots; stir-fry about 3 minutes or until crisp-tender. Add pineapple, tofu and bell pepper; gently stir-fry 2 minutes.
• Stir cornstarch mixture into reserved marinade; pour into wok. Cook 2 minutes, stirring occasionally. Reduce heat; cover and cook 2 minutes. Serve over rice. Sprinkle with nuts.

JOHNSONVILLE APPLE CHICKEN SAUSAGE SWEET AND SOUR STIRFRY

Steps:

• In a large skillet, heat oil; stir-fry vegetables until crisp-tender.
• Add sausage and pineapple; cook and stir until heated through.
• In a small bowl, combine water, cornstarch, soy sauce, sugar and reserved pineapple juice.
• Add to skillet; bring to a boil, stirring constantly until thickened, about 2 minutes.
• Serve immediately over rice.