If there’s one recipe that always brings a smile to my face, it’s the Sweet and Sour. This dish, with its vibrant colors and tangy flavor, has been a staple in my kitchen for years. Originating from the traditional Chinese cuisine, the sweet and sour sauce has managed to cross culinary borders and win hearts worldwide. The perfect blend of sweetness from the brown sugar and tartness from the vinegar, enhanced with the tropical hint of pineapple, creates a symphony of flavors that dances on the palate. But what really sets this recipe apart is its versatility. You can serve it with tofu, chicken, or pork – the choice is all yours! Over the years, I’ve picked up a few tricks to perfect this dish. One of them is to cook the peppers and onions until they are tender-crisp, ensuring they retain their crunch and freshness. Another tip is to blend the syrup from the pineapple with the rest of the ingredients, which adds a layer of depth to the sauce. So why do I love this dish so much? It’s simple – every bite takes me on a journey, and I can’t wait to share this adventure with you!
Ingredients
- 1/2 c. green pepper chunks
- 1/2 c. onion chunks
- 1 Tbsp. cooking oil
- 1 (13 1/2 oz.) can pineapple chunks
- 1/3 c. vinegar
- 2/3 c. brown sugar
- 1/4 c. water
- 2 Tbsp. soy sauce
- 3 Tbsp. cornstarch
- 2 Tbsp. catsup
Cooking Method
- Cook peppers and onions in oil until tender-crisp.
- Blend syrup drained from pineapple with vinegar, sugar, water, catsup and cornstarch.
- Add to vegetables and cook, stirring until sauce boils and thickens.
- Add drained pineapple.
- Serve over fried chicken or leftover chunked pork that has been fried or fried tofu chunks.
- Serves 6 to 8.
Calorie: 200
Total cooking time: 30 minutes
Difficulty level: Easy
The Great Sweet And Sour Expedition
Twinkle, twinkle, little star, making sweet and sour is not that far. It’s just like turning your kitchen into a mini Chinese takeout joint. But without the paper lanterns and the fortune cookies…and the impatient line of hungry customers. So, really, it’s nothing like a takeout joint. Moving on.
The Gathering of the Ingredients
The first step in any cooking journey is gathering your ingredients. In this case, we’re talking about chunks of green pepper and onion, a bit of cooking oil, a can of pineapple chunks (because who has time to chop a fresh one?), vinegar, brown sugar, water, soy sauce, cornstarch, and catsup. Yes, catsup, not ketchup. Don’t ask me why, it’s just one of those mysteries of the universe, like why socks disappear in the dryer.
The Art of Pepper and Onion Sautéing
Next, you’ll want to heat your cooking oil in a wok or large skillet and toss in those green pepper and onion chunks. Now, I know what you’re thinking. Cooking oil in a hot pan? Groundbreaking. But trust me, there’s an art to getting these veggies tender-crisp. Too little time and they’re raw, too much and they’re mush. It’s a fine line. Walk it like a tipsy tightrope walker at a circus.
The Mysterious Sauce Creation
While your veggies are getting nice and crispy, it’s time to make the sauce. This is where things get interesting. You’ll blend the syrup from your canned pineapple (told you it was easier), vinegar, brown sugar, water, catsup, and cornstarch. The result is a concoction that looks disturbingly similar to a science experiment gone wrong. But don’t worry, it’s going to be delicious! Trust me, I’m a food blogger.
The Final Countdown
Once your sauce is mixed, pour it over your cooked vegetables and stir. You’ll notice the sauce immediately starts to thicken, like a good plot twist in a mystery novel. Now, you’re going to add the drained pineapple chunks. I know, I know, it’s a bold move. But sometimes in cooking, as in life, you have to take risks.
The Grand Finale
Now for the grand finale, you can serve this sweet and sour masterpiece over fried chicken, leftover chunked pork, or fried tofu chunks. It’s a versatile dish, just like that little black dress in your closet.
And voila! You’ve just created a homemade sweet and sour dish that serves 6 to 8 people, or one very, very hungry food blogger. Happy cooking, my friends!
