SWEET AND SOUR STIR FRY SAUCE RECIPES RECIPES

Name: Sweet and Sour Stir Fry Sauce
Prep time: 5 min
Total time: 5 min
Yield: 4 serving(s)
Ingredients: 1/4 cup sugar; 2 tablespoons soy sauce; 2 tablespoons vinegar; 2 tablespoons water; 2 teaspoons cornstarch

SWEET AND SOUR STIR FRY SAUCE RECIPE - FOOD.COM

Sweet and Sour Stir Fry Sauce Recipe - Food.com image

Make and share this Sweet and Sour Stir Fry Sauce recipe from Food.com.

Total Time 5 minutes

Prep Time 5 minutes

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup sugar
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons water
2 teaspoons cornstarch

Steps:

Combine all ingredients until sugar and corn starch are completely dissolved.
Stir before adding to stir fry at the last minute of cooking time.

Nutrition Facts : Calories 60.2, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 503.4, CarbohydrateContent 14.2, FiberContent 0.1, SugarContent 12.6, ProteinContent 0.9

SWEET AND SOUR STIR FRY RECIPE - BETTYCROCKER.COM

Sweet and Sour Stir Fry Recipe - BettyCrocker.com image

Tofu stars in this sweet and sassy vegetarian stir-fry.

Provided by Betty Crocker Kitchens

Total Time 2 hours 30 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 15

Ingredients

1/4 cup water
1 tablespoon cider vinegar
1 tablespoon honey
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
3/4 pound firm tofu, cut into 1-inch cubes
2 teaspoons cornstarch
2 tablespoons cold water
1 tablespoon sesame oil
1 medium onion, chopped (1/2 cup)
2 medium carrots, sliced (1 cup)
1 medium green bell pepper, cut into 1-inch pieces (1 cup)
4 cups hot cooked rice
Sunflower nuts, if desired

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.

Nutrition Facts : Calories 420 , CarbohydrateContent 69 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 3 g, ProteinContent 17 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 480 mg

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