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When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘Sweet n Sour’

15

Jan

2009

Sweet & Sour Sauce

This popular sauce is ideal for dipping egg rolls and fried wontons.

½ cup sugar
½ cup ketchup
½ cup white vinegar
½ cup water
1 tablespoon cornstarch dissolved in 2 tablespoons water

Preparation:
In a small bowl, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water. Mix well.

To Cook:
In a small saucepan, mix sugar, ketchup, vinegar and water together. Cook and stir over medium heat and bring to a boil. Add the dissolved cornstarch immediately. Stir for a few seconds until the sauce thickens and becomes clear. Remove from heat. Serve the dipping sauce warm or at room temperature.

Makes 1-½ cups
Preparation and cooking time: 6 minutes


28

Dec

2008

Sweet and Sour Chicken

This is an American favorite! Sweet and Sour Chicken also happens to be my very favorite dish growing up. I often request it in advance when headed home for the holidays. You may also substitute the chicken with pork.

1 pound boneless and skinless chicken breasts
1/2 green bell pepper
1/2 small yellow onion
1 tablespoon cornstarch dissolved in 2 tablespoons water
3 cups canola or vegetable oil for deep-frying
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a frying pan)

Batter:
1/4 cup cornstarch
1/3 cup flour
1/2 cup water
1 teaspoon salt

Sauce:
1/3 cup sugar
1/3 cup water
1/4 cup ketchup
1/4 cup white vinegar
1 can of pineapple chunks (8 oz., including juice)

Preparation:
Cut chicken breasts into 1 inch cubes. Cut green bell pepper into 1 inch squares and onion into 1 inch chunks. In a large bowl, mix the batter ingredients together until smooth. Add chicken cubes to batter, coating each piece well and set aside. In a small bowl, mix the sauce ingredients together and set aside. In another small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons of water and set aside.

To Cook:
Preheat oven to 400 degrees. Heat 3 cups of oil in a wok or deep fryer. When the oil is hot, drop in one piece of chicken at a time. Deep-fry about 1/3 of chicken cubes at one time until light brown. Transfer onto a cookie sheet and keep hot in the oven for up to 15 minutes. The chicken will continue cooking and become crisp. Be cautious not to over bake, otherwise the chicken will become too tough.

Heat 1 tablespoon of oil in a non-stick wok over medium high heat. When the oil is hot, add green peppers and onions. Stir-fry for 1 minute. Add the sauce mixture and bring to a boil. Add the dissolved cornstarch. Cook and stir until the sauce has thickened and becomes clear. Remove the chicken cubes from the oven and add to the sauce and vegetables. Stir and mix well. Serve hot.

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 20 minutes


24

Oct

2008

Lemon Sesame Chicken

Who doesn’t love lemon or sesame chicken? We combined the two for a tasty dish. Not intended to have a ton of sauce all over the chicken but rather a lightly coated sweet and sour lemon sauce with sesame seeds.

1 pound boneless and skinless chicken breasts
3 cups canola or vegetable oil for deep-frying
2 tablespoons sesame seed

Batter:
1/3 cup flour
1/4 cup cornstarch
1/2 cup water
1 teaspoon salt

Sauce:
½ cup water
4 tablespoons fresh lemon juice (about ½ large size lemon)
4 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon soy sauce (Kikkoman brand)

Preparation:
Cut chicken breasts into1 inch cubes. In a bowl, mix the batter ingredients together until smooth. Add chicken cubes to batter, coating each piece well and set aside. In a small bowl, mix the sauce ingredients together until the sugar dissolves.

To Cook:
Preheat oven to 400 degrees. Heat 3 cups oil in a wok or a deep fryer. When the oil is hot, drop one piece of chicken at a time into wok. Deep-fry approx. 1/3 of chicken cubes at one time until light brown. Transfer to cookie sheet and keep hot in oven.  After frying all the chicken pieces, keep them hot in the oven for up to 15 minutes or until crisp.

Use a wok or a medium size pot over medium heat. Add the sauce, cook and constantly stir until the sauce has thickened and becomes clear. Remove the crisp chicken cubes from oven and add to sauce. Quickly stir and sprinkle 2 tablespoons of sesame seeds over chicken. Mix well. Serve hot.

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 20 minutes


4

Oct

2008

Sweet and Sour Turkey Meatballs

A popular party dish made just a bit more healthy with the ground turkey meat. Although it’s the Chinese sweet and sour sauce that really makes it!

1 package ground turkey (1-1/4 pounds)
1/2 cup plain bread crumbs (Progresso brand)
1 teaspoon finely grated fresh ginger root
1 scallion, including the green top
1 egg
2 tablespoons soy sauce (Kikkoman brand)
1 teaspoon pure sesame oil
½ teaspoon salt
½ teaspoon sugar
Canola oil or Pam cooking spray

Sweet and Sour Sauce:
½ cup water
¼ cup sugar
¼ cup ketchup
¼ cup white vinegar
1 tablespoon cornstarch dissolved in 2 tablespoons of water

Preparation:
Peel and finely grate the fresh ginger root. Wash and trim the green onion, finely chop.  In a large bowl, combine the ground turkey with bread crumbs, ginger root, green onions, egg, soy sauce, sesame oil, salt and sugar. Mix together thoroughly.  In a small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons of water together and set aside.

Preheat oven to 350 degrees. Scoop 1 tablespoon of the turkey mixture, use palm of hands roll into a 1 inch round meatball. For easy clean up, spray cooking spray onto a large cookie sheet before placing meatballs.

To Cook:
Bake the meatballs for 15 minutes.  For the sauce:  Combine  water, sugar, ketchup and white vinegar in a medium sized pot.  Stir over medium heat and bring to a boil. Add dissolved cornstarch, stir for a few seconds until the sauce has thickened and becomes clear. Turn off heat.  When the meatballs are done, add the baked meatballs to the pot and coat well with sauce. Note: The sauce will only lightly coat the meatballs for flavor. Serve warm.

Makes about 40 meatballs
Preparation time: 20 minutes
Baking and cooking time: 18 minutes

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