Time 30m Yield 6 Number Of Ingredients 11 Steps:
In large resealable food-storage plastic bag, mix Bisquick mix and pepper. In medium bowl, beat eggs slightly. Stir in chicken until coated. Using slotted spoon, remove chicken from eggs; place in bag with Bisquick mix. Seal bag; shake bag until chicken is coated. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add carrots; cook 2 minutes, stirring frequently. Add bell pepper and onion; cook 2 minutes longer, stirring frequently. Remove from skillet. In same skillet, heat remaining 3 tablespoons oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center. Add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot. Serve over cooked rice.
Time 20m Yield 6 Number Of Ingredients 10 Steps:
Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl. Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes. Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.
Time 40m Yield 2 serving(s) Number Of Ingredients 12 Steps:
Heat the oil in a wok. When it is hot, put in the cabbage, cucumbers, tomato, bell peppers, mushrooms and water and stir fry. When everything is done, mix in the ketchup. Season with the sugar, soy sauce and vinegar. Mix some water with the flour and add with stirring to thicken. Taste and season as desired.
Time 30m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Cut garlic and chillies into long, thin strips. Cut asparagus into 5 cm lenghts; cut cucumbers in half lengthways, remove seeds, then slice thickly. Heat oil in wok, stir-fry garlic and chillies until lightly browned; remove from wok. Leave oil in wok. Reheat wok, add vegetables, stir-fry until vegetables are just tender. Add combined sauce, vinegar and sugar, stir-fry 1 minute. Serve vegetables sprinkled with garlic and chillies.
More about “stir fried sweet and sour vegetables recipes”
Time 45m Yield 4 Number Of Ingredients 16 Steps:
Stir the palm sugar, lime juice, fish sauce, oyster sauce, and soy sauce together in a small saucepan over medium-low heat until the sugar is completely dissolved; bring to a simmer. Set aside. Heat the oil in a large skillet; fry the garlic in the hot oil until browned, 7 to 10 minutes. Add the onion; cook for 1 minute. Stir the cauliflower and carrot into the mixture; cook and stir for 1 minute. Mix the cucumber, corn, and peas into the mixture; cook for 1 more minute. Stir the bell pepper and tomato into the mixture; cook 1 minute. Pour the sauce over the mixture, add the pineapple, and toss so the entire mixture is evenly coated in sauce; cook another minute. Serve hot.
