Pear Sweet and Sour Sauce
I love sweet and sour sauce. I have made many versions over the years and have used different fruits in them. I decided to try to make sweet and sour sauce with a ripe pear. It worked out wonderfully. Even better than I expected, actually. The sweetness of the pear was a great addition to the sauce. It came out a rich, mahogany color and is full of flavor. I will make a double batch the next time. I have already enjoyed it with egg rolls. Thinking of making sweet and sour chicken next.
I try to be as exact in measuring as I can. I had a pretty big Bartlett pear, but use 2 small pears, if that is what you have. Any pear will work in this recipe- just be sure it is ripe. As the sauce cooks the pear pretty much falls apart and disappears into the sauce. I also used Sriracha sauce, which is hot, but not as hot as some other hot sauces. Depending on the brand you are using, you might want to add less. Then again, heat is a matter of personal preference. Spice it up according to your own taste. That is one of the perks of making it yourself.
When I make a sweet and sour sauce- I use Clear Gel, instead of traditional corn starch. It is modified cornstarch (non-waxy) and when you reheat the sauce, it will stay thick. Regular cornstarch will often thin out when reheated. Clear Gel is used in pie fillings and a lot of frozen foods and condiments. Often listed on the label as modified food starch. It looks just like regular cornstarch. I buy mine online or when I am in stores in Amish communities.
So here is the recipe for a sweet and sour sauce I will surely make again. Planning on making some to freeze, too.
Pear Sweet and Sour Sauce
1 large pear, (about 8 oz.) peeled and diced fine
½ c. cider vinegar
½ c. sugar
3 T. soy sauce
1 T. minced garlic
1 T. Sriracha sauce- or other hot sauce- add to suit your taste
2 t. grated ginger
3 T. water
2 T. cornstarch or Clear Gel*
2 t. sesame oil
In medium saucepan, combine all ingredients, except the water, cornstarch and sesame oil . Simmer mixture, covered about 5-7 minutes, or until pear becomes tender. Stir occasionally. Combine cornstarch with water and stir until smooth. Pour slowly into simmering pear sauce, stirring to prevent sticking. Sauce with thicken. Stir in sesame oil. Makes about 2 cups. Keeps in fridge for weeks.
* If you use a type of cornstarch called Clear Gel, you can reheat the sauce without it becoming runny. Clear Gel, also called modified food starch, or modified cornstarch, is available online and at some specialty food stores. I find it in Amish communities.
Sweet and Sour Pork
I have to admit to loving all things sweet and sour. It takes a bit of work- but it is worth the effort. I used a fresh pineapple, which I prefer, but canned pineapple could be used, too. You can buy sweet and sour sauce in most grocery stores, but I like my own better.
Make the sauce first, so you can just toss it over the pork and veggies when ready to serve.
The pork is cubed and marinated overnight in a mixture of soy sauce, cornstarch and an egg. The pork comes out very tender, when prepared this way. You could substitute cubed chicken, for the pork, if you prefer.
Sweet and Sour Pork
1-2 lbs. boneless pork
1 egg
1 t. cornstarch
2 t. soy sauce
Additional cornstarch for dredging
oil for frying
1 medium onion, chopped
1 sweet red or yellow pepper, seeded and chopped
2 cups peeled and cubed fresh pineapple, or 1 can pineapple in juice, drained, reserving juice for sauce
Sweet and Sour Sauce, recipe follows
Chopped green onions
Cut meat into cubes and place in bowl. Combine egg, 1-t. cornstarch and soy sauce and pour over the meat, stirring to coat. Allow marinating at least 1 hour in fridge, but best if done the day before, or early in the day.
When ready to cook, heat 1-2 inches of oil in a medium sauce pan to 350 degrees. Dredge the pork in corn starch to coat. Set aside. Heat 1T. oil in large skillet or wok. In wok, sauté onions on high until tender. While you are cooking the onions and other vegetables, start cooking the cubed pork in the sauce pan in the 1-2 inches of hot oil. It will take several batches to cook the pork. As the pork cooks- it will take about three minutes per batch- remove the pork from the pan and drain on paper towels. Continue to cook the pork in batches while finishing the veggies and pineapple in the wok. Add pepper to onion and sauté 3 minutes more. Add pineapple and cook until pineapple starts to brown a little. Add the cooked pork to the onion mixture. Then and some of the sweet and sour sauce and toss until coated. There is usually extra sauce for a later use. Serve over rice, and top with some green onions. Makes 4-6 servings.
Sweet and Sour Sauce- see note
1/2 c. apple cider vinegar
1/2 c. sugar
1/2 c. pineapple juice
3 T. ketchup
2 T. soy sauce
2 T. cornstarch
1 t. dried minced garlic
1-t. fresh grated ginger
Hot pepper flakes to taste
In saucepan combine all ingredients. Cook over medium heat, stirring as mixture gets hot, until sauce begins to bubble. It will also get much clearer. Boil gently 1 minute, stirring constantly before removing You may also want to use only some of the sauce and save the rest for another use.from heat. Makes 1 1/2 c. Keeps in the fridge for a couple of weeks.
Note: If you make the sweet and sour sauce ahead of time it will get runny when reheated if made with regular cornstarch. Either use modified cornstarch (Clear Gel ) or make sauce just before using.
Posted in Cooking |
Autumn Cabbage with Apples
Autumn Cabbage with Apples
I think cabbage is underrated. It is such a versatile vegetable. Cabbage is good in both hot and cold dishes, it isn’t expensive, and cabbage is good for you. I was looking for a side dish for a duck dinner the other night and I decided to start with cabbage. Since I had a pretty good sized head of green cabbage and just a small piece of red cabbage, I mixed the two together. I added cider vinegar, sugar and seasonings. Then I added apples to round out the dish. It had a sweet and sour flavor that went well with the duck. I’d also serve this as a side dish with ham, pork or even a lamb roast. It would go well with any of them. You could use any color cabbage for this dish- or combine colors, as I did. Perfect for a Fall dinner.
Autumn Cabbage with Apples
2-3 T. oil
2-3 onions, sliced thin
8 c. chopped cabbage, any color
1 c. stock- chicken or vegetable stock
1/2 c. apple cider vinegar
1/4 c. sugar
1 t. celery seeds
3 apples, peeled , cored and diced
salt and hot pepper sauce to taste
Heat oil in skillet and cook onion until tender and a little wilted. Add cabbage, stock, vinegar, sugar and celery seeds and cook until cabbage is tender. Most of the liquid will evaporate. Add the apples and cook until apples are just heated through. Season with salt and hot sauce and serve. Serves 5-6.
Sweet and Sour Cabbage with Apples
Sweet and Sour Cabbage with Apples
I think cabbage is under rated. It is such a versatile vegetable. It’s good in both hot and cold dishes, it isn’t expensive and cabbage is good for you. I was looking for a side dish for a duck dinner with friends the other night and I decided on sweet and sour cabbage. Since I had a pretty good sized head of green cabbage and just a small piece of red cabbage I mixed the two together. I added cider vinegar, sugar and apples to round out the dish. It came out this pretty light pink color and had a flavor that went well with the duck. I’d also serve this as a side dish with ham, pork or even a lamb roast. It would go well with any of them. You could use any color cabbage for this dish- or combine colors, as I did.
Sweet and Sour Cabbage with Apples
2-3 T. oil
2-3 onions, sliced thin
8 c. chopped cabbage, any color
1 c. stock- chicken or vegetable stock
1/2 c. apple cider vinegar
1/4 c. sugar
1 t. celery seeds
3 apples, peeled , cored and diced
salt and hot pepper sauce to taste
Heat oil in skillet and cook onion until tender and a little wilted. Add cabbage, stock, vinegar, sugar and celery seeds and cook until cabbage is tender. Most of the liquid will evaporate. Add the apples and cook until apples are just heated through. Season with salt and hot sauce and serve. Serves 5-6.
