Sweet Sour Chicken Shrimp Recipes

Steps:

• Combine shrimp and 2 tablespoons of the cornstarch in bag; shake to coat.
• Drain pineapple, reserving juice (about 1/2 cup).
• Stir remaining 1 tablespoon cornstarch into reserved juice until smooth.
• Stir in tomato paste, vinegar, honey, soy and sesame oil until blended.
• Heat 1 tablespoon of the vegetable oil in nonstick skillet over medium-high heat.
• Add the shrimp and cook for about 3 minutes or until cooked through.
• Drain on paper toweling.
• Heat remaining oil in skillet.
• Add sweet peppers; stir-fry 6 minutes.
• Add onion, garlic, ginger; stir-fry 1 minute.
• Stir tomato mixture into skillet.
• Bring to boiling.
• Add shrimp and pineapple; heat through.
• Serve over rice.
• Garnish with slivered green onion, if you wish.

Steps:

• Mix all ingredients for batter and let sit for 10-15 minutes.
• While batter is resting in a medium saucepan combine sugar, cornstarch, pineapple juice, water, vinegar, & ketchup.
• Heat sauce mix over medium until it begins to boil, stir, and turn to low heat and simmer.
• Heat oil in skillet over medium high heat. Add chicken and shrimp.
• Fry chicken and Shrimp for about 5 minutes or until light golden brown.
• Drain on paper towels.
• When ready to serve, layer chicken, shrimp, and pineapple chunks over fried rice/white rice. Pour hot sweet and sour sauce over top.

Steps:

• Stir together the plum sauce, ketchup, soy sauce and pepper flakes in a small bowl and set aside.
• Sprinkle the shrimp with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Add the shrimp to the skillet and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a plate.
• Add the scallion whites, garlic and ginger to the skillet and cook, stirring constantly, until soft, about 1 minute. Add the vinegar and scrape up any brown bits that cling to the bottom of the skillet. Add the plum-ketchup sauce and bring to a simmer. Return the shrimp to the skillet along with the scallion greens and give the skillet a swirl to bring everything together. Divide among 4 plates and serve with white rice if using.

Steps:

• To make the sauce, in a bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside.
• In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside.
• In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.
• Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes. Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples, cherries, and green onions. Cook until the sauce is thick, about 1 minute.
• Remove from the heat and serve over rice.

Steps:

• Combine the sauce ingredients, set aside.
• Heat the wok over high heat.
• Add oil swirl to coat.
• Add garlic and green onions, Stir fry 1/2 minute.
• Add pork or chicken, stir fry 3 minutes or 'til is opaque.
• If doing shrimp, stir fry 2 minutes, 'til pink.
• Remove and set aside.
• Keep warm.
• Quickly wipe the wok, Reheat.
• Add oil, swirl to coat.
• Add peppers and carrots, stir fry 2 minutes.
• Add onion and tomato, (omit tomato with shrimp) stir fry 1 minute.
• Push the vegetables up the sides of the wok.
• Stir the sauce, pour into the center of the wok.
• Stir 'til bubbly.
• Return the meat to the wok.
• Add pineapple, combine with vegetables.
• For shrimp or chicken, heat and serve.
• For pork, add chicken stock, cover, cook over medium heat for 4-5 minutes 'til pork is opaque throughout.
• Serve with jasmine or basmati rice.