Time 20m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Drain both cans of pineapple over a bowl. Add/whisk in cornstarch until smooth and combined (no need to measure out the juice) set aside. In a small saucepan heat oil over medium-low heat; add in garlic and a small pinch cayenne pepper; stir for 2 minutes. Add in ketchup, brown sugar, vinegar and soy sauce; cook stirring until simmering. Add in the juice/cornstarch mixture; bring to a boil, stirring or whisking constantly until thickened. Reduce heat to low and simmer for 3-4 minutes. Mix in the pineapple tidbits. Season with black pepper to taste if desired.
Time 1h15m Yield 4 servings Number Of Ingredients 23 Steps:
Cut pork into bite-size pieces and marinate for 30 minutes in mixture of soy, vermouth, garlic, ginger, and 2 tablespoons oil. Set aside. Meanwhile, make the sweet and sour sauce: In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste. Heat oil in a Dutch oven to 350 degrees F. Remove pork pieces from marinade and roll in cornstarch to coat well. Deep fry in hot oil until golden brown and crispy. In a large saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add sweet and sour sauce and fold in fried pork. Let simmer for 2 minutes, arrange on serving platter and garnish with long strips of green onion and toasted sesame seeds.
Time 20m Yield 48 Number Of Ingredients 6 Steps:
In a medium saucepan over medium heat, mix together water, distilled white vinegar, white sugar, tomato paste, pineapple tidbits and cornstarch. Cook, stirring occasionally, 15 minutes, or until mixture reaches desired color and consistency.
Yield 4 servings Number Of Ingredients 17 Steps:
In a large bowl, combine the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 egg. Cover and marinate in the fridge for 20 minutes. Cut the pineapple in half lengthwise and carefully cube the fruit in each half, leaving the outside of the pineapple intact. Scoop out the cubed pineapple and set aside. Place the remaining cup of cornstarch in a separate large bowl and toss the marinated chicken pieces until liberally coated. Shake off excess. Fill medium pot halfway with oil and heat until the oil reaches 350˚F (180°C). Fry the chicken for 4-5 minutes, until the coating is golden brown and the chicken is cooked throughout. Transfer to a wire rack set over paper towels to drain. To make the sauce, heat 2 tablespoons of vegetable oil in a medium frying pan over a medium heat. Sauté the bell pepper and onion for 2-3 minutes, until softened. Add the garlic and ginger, and cook until fragrant. Add the vinegar, sugar, and ketchup, and stir. Bring the mixture to a boil. Add the pineapple cubes and warm thorough. Add the chicken to the frying pan and toss to coat with the sauce. Scoop the mixture into the hollowed out pineapple along with a scoop of rice. Garnish with scallions and sesame seeds. Enjoy!
Time 20m Yield 40 Number Of Ingredients 8 Steps:
Mix dark brown sugar, cornstarch, garlic powder, and ground ginger together in a saucepan until well-combined. Add red wine vinegar, pineapple juice, and soy sauce. Cook and stir over medium heat until bubbling, about 8 minutes. Add crushed pineapple; cook until thickened, 2 to 3 minutes more.
Time 10m Yield 16 Number Of Ingredients 6 Steps:
Mix the sugar, vinegar, maraschino cherry juice, and pineapple juice in a saucepan over medium-low heat, stirring to dissolve the sugar. Place the cornstarch in a small bowl, and stir the water into it to make a smooth paste. Stir the cornstarch paste into the juice mixture, and bring to a simmer. Stir constantly until the mixture thickens, about 1 minute.
Time 40m Yield about 3 dozen. Number Of Ingredients 16 Steps:
In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, brown meatballs in oil, turning often. Remove with a slotted spoon and set aside; drain., To the skillet, add the pineapple, green peppers, sugar, vinegar, oil and soy sauce. Cover and simmer until tender, about 5 minutes. Return meatballs to skillet; simmer until meat is no longer pink. , Combine cornstarch and water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
Time 1h35m Yield 6 Number Of Ingredients 12 Steps:
Combine chicken and soy sauce in a glass or ceramic bowl and let marinate in the refrigerator for 1 hour. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Heat oil in a large wok to 350 degrees F (175 degrees C). While the oil is heating, whisk flour, 2 tablespoons cornstarch, and black pepper together in a shallow dish. Dredge chicken in flour mixture. Fry chicken in batches in the hot oil until golden brown and crispy and no longer pink in the centers, 5 to 8 minutes per batch. Remove to a plate. Discard any oil remaining in the wok. Return the wok to medium-high heat and add sugar, 1/2 cup water, and vinegar. Heat through, stirring frequently until sugar dissolves. Add onion and continue cooking for 1 minute. Meanwhile, mix remaining cornstarch into remaining 1/2 cup water and stir until completely mixed. Add to vinegar mixture in the pan along with pineapples and bell pepper chunks. Continue cooking until sauce thickens and bell peppers are just cooked, about 3 minutes. Add chicken and toss to coat.
Time 20m Yield 2 cups Number Of Ingredients 7 Steps:
In a medium saucepan, combine pineapple with juice, sugar, vinegar and soy sauce; heat to boiling, simmer on a low boil. In a small cup mix together the cornstarch with water, stir into hot pineapple mixture; continue to boil for 1 minute, stirring occasionally. Stir in plum sauce and remove from heat. Bring to room temperature. Cover and refrigerate.
Time 12m Yield 4 as a stir fry, 4 serving(s) Number Of Ingredients 10 Steps:
Mix cornflour and juice from pineapple. Mix all other ingredients except vegetables. If using as a stir fry sauce, cook your meat and then add mixed sauces. Stir through to coat meat. Add cornflour and pineapple mix, stirring continually. Allow sauce to boil. Add vegetables and pineapple, stir fry for about 30 seconds and serve with rice. This sauce can also be used as a dipping sauce, or for pouring over deep fried battered chicken, fish or meat. Simply pour the mixed sauces into a pan. Bring to boil. Add the cornflour and pineapple mix, stirring continually. Allow to boil. Add vegetables and pineapple. Serve poured over you favourite meat, or use as a dipping sauce for finger foods.
Time 30m Yield 24 Number Of Ingredients 8 Steps:
Whisk 1/4 cup pineapple juice and cornstarch together in a small bowl until smooth. Combine cornstarch mixture, remaining 1 3/4 cup pineapple juice, sugar, ketchup, vinegar, soy sauce, crushed pineapple, and garlic powder in a large pot over high heat. Cook, stirring frequently, until sauce comes to a gentle boil. Reduce heat and continue to simmer until sauce is clear and reaches desired consistency, 15 to 25 minutes.
Time 4m Yield 1 cup Number Of Ingredients 4 Steps:
In a small skillet, combine sugar and cornstarch. Stir in pineapple juice and vinegar. Cook over medium heat, stirring, until sauce boils and thickens, about 2 minutes. Serve warm.
Time 20m Yield 1 serving(s) Number Of Ingredients 8 Steps:
Heat ketchup, sugar, water, wine, vinegar, soya sauce in a medium pan over medium, stirring constantly. Mix cornstarch and water together in a small bowl. Stir slowly into sauce mixture. Stir until thickened. Can add cooked meatballs, peppers, onions and carrots into pan. Heat for 20 minutes, or until late warm throughout.
Time 7m Yield Serves 4 Number Of Ingredients 0 Steps:
Juice half of the pineapple, use the juice for the base of the sauce in step two and then the leftover chunks in step 4 Add water, vinegar, pineapple juice, ketchup and sugar into a pan. Dissolve cornflour in 1 tablespoon water and add to pan. Continuously stirring, bring all ingredients to the boil, then turn down to simmer and add pineapple, before stirring for another 2 minutes.
Time 10m Yield 4 servings. Number Of Ingredients 8 Steps:
Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine sugar and cornstarch; stir in pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat; stir in the butter, vinegar, salt and pineapple. Serve over ice cream; sprinkle with walnuts.
Time 35m Yield 6 servings. Number Of Ingredients 6 Steps:
In a large resealable plastic bag, combine the first five ingredients. Add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. , Place the chicken and marinade in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes or until chicken juices run clear.
