How To make Sweet and Sour Soybeans
1 x Sweet-sour sauce (see below)
2 T Salad oil
1 ea Large onion cut 1" squares
2 ea Large carrots cut 1/4" slice
1 ea Clove garlic, minced/pressed
1 ea Green pepper *
3/4 c Fresh pineapple chuncks **
2 ea Tomatoes, cut in wedges
2 1/2 c Cooked soybeans ***
* Seeded and cut into 1" squares ** or canned pineapple chuncks drained *** 3 to 3-1/2 hours cooking time after sooking Prepare sweet-sour sauce and reserve. In a bowl combine 1-1/2 t. each cornstarch, soy sauce, and dry sherry; 1/2 cup each brown sugar and wine vinegar; and 1/3 cup vegetable stock.
Heat oil in a wide frying pan over high heat; add onion, carrots, and garlic and cook stirring for about 3 minutes or until vegetables are crisp-tender. Add green pepper and cook for 1 minute. Add pineapple, tomatoes, and soybeans and cook for 2 minutes or until hot. Stir sweet-sour sauce, pour into pan, and continue to cook, stirring, until sauce bubbles and thickens. Per serving: 10 grams protein, 72 grams carbohydrate, no cholesterol, 391 calories
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Recipe:
- 1 block tofu
- corn starch
- 1 tbsp oil
- 2 garlic cloves
- 2 tsp minced ginger
- 3 tbsp ketchup
- 2 tbsp soy sauce
- 1-2 tbsp rice vinegar
- 1/4 cup maple syrup
Cut the tofu into cubes and coat in corn flour, then cook them with a small amount of oil in a pan until the edges are crispy and golden.
For the sauce, in a pan over low-medium heat, combine oil, minced garlic + ginger, ketchup, soy sauce, rice vinegar and maple syrup. Stir until well combined and a syrup like consistency.
Mix in the tofu and incorporate evenly.
Garnish with spring onion and sesame seeds. Serve as you wish!
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BEST! Sweet and Sour Sauce Recipe - Episode 943
1 tsp minced garlic
1 tsp minced ginger
2 tsp oil
2 tbsp tomato paste
salt to taste
2 tbsp sweet chilli sauce
1 tbsp white distilled vinegar
1/2 cup water
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