Vegetables in a sweet sauce. Stewed vegetables in sweet and sour sauce. Vegetarian stewed champignons

Stew is one of the most popular types of dishes that can pleasantly diversify your everyday and holiday menu. It is prepared from both meat and vegetables, or as an assortment, using both products. The dish turns out to be especially tender and tasty when poultry is used as the basis.

About the benefits of stew

On the agenda, as they say, we have one topic: how to cook chicken stew. Naturally, there are many recipes for the dish. After all, in almost every national cuisine we can find original and, most importantly, extremely tasty secrets and recommendations on how to stew it and what to serve it with. Why chicken stew? Because this meat is considered the most healthy and dietary. When cooked, it quickly becomes soft, tender, and is perfectly absorbed by the body. Nutritionists believe that chicken, rabbit and lamb stews are useful for anemia, weakened immunity, and gastrointestinal diseases. But even if your health is absolutely fine, you shouldn’t refuse the delicacy. Because, prepared according to all the rules of culinary art, it will become a real decoration of your holiday table. And if each housewife has her own signature recipe for chicken stew, she will come out of a difficult situation with honor if she suddenly has to receive unexpected guests.

Tomato stew: ingredients

Try this dish first - rich in vitamins, with a bright, rich taste. For it you need: half a chicken carcass (we prepare chicken and potato stew), about 250 g of chicken ham or smoked meat, 1 onion, 1 leek, several medium carrots, 500 g of ripe red fleshy tomatoes (can be replaced tomato, 100 grams), 5-6 potatoes. As well as vegetable oil, salt and seasonings - yarrow, basil, coriander. It is also good to add some ground turmeric.

Stew with tomato: preparation

Cut the washed and peeled vegetables: carrots into thin strips, leek pieces and regular onions and potatoes into cubes or slices. Remove the skin from the tomato and chop it too. Cut the ham into cubes. First fry it, then put the onion in the pan and brown it. Next add leeks and carrots, potatoes, and after another 10-15 minutes tomatoes (or tomato, ketchup). Stir and simmer well. Boil the chicken in advance. The broth will be useful for soup, but remove the skin from the carcass, separate the meat from the bones, cut into pieces and also into the frying pan. Add a little water and simmer covered for about 10 minutes. At the end, add salt to taste, sprinkle with herbs, and add half a spoonful of turmeric tea. A salad with fresh vegetables, including bell peppers, goes perfectly with this chicken and potato stew. And add a handful of olives - and you can lick your fingers! And, of course, a glass of young homemade light wine will turn such a dish into a real feast for the belly.

Sweet and sour vegetable stew

The following recipe, which you can add to your piggy bank, will also be very interesting to lovers of assorted dishes. It includes not only onions and carrots, but also green peas, roots, and herbs. So, to prepare chicken stew with vegetables, you need one carcass, cut into portions, a little lard (melted pork fat) for frying, 500-700 g of potatoes, 2-3 carrots, a piece of celery root and the same parsley (grams per 50), 3 onions, 150 g of tomato, a few tablespoons of flour, salt, herbs, 5 bay leaves, a handful of ground peppercorns and a little ground black. And as a highlight, they add a little canned pineapple to this stew of chicken and vegetables to give it a slight sweetish taste.

Cooking stew in sweet and sour sauce

Sprinkle the chicken pieces with ground pepper and salt and place in the heated fat in a frying pan. Fry until crusty. You can chop the carcass with bones. Then the chicken stew, the recipe suggests, will turn out more rich and nutritious. Then put it in a saucepan, pour in enough hot water to cover the meat on your finger, add the tomato and simmer for about 40 minutes. Separately in a frying pan, without any fat, fry the flour and carefully add it to the meat. Also fry the potatoes cut into wedges. Chop the onion into half rings, grate the carrots on a coarse grater, and cut the roots into cubes. Stew them in the lard in which the meat was fried, and also put them in the pan, like the potatoes. Add spices, salt and cook over low heat, stirring occasionally. At the very end, 10 minutes before removal, add half a jar of canned green peas and canned pineapple cut into cubes. While the stew is still hot, sprinkle it with herbs and bring it to the table quickly! Fresh tomatoes, cut into slices, and fresh cabbage or radish salad are a good addition to the dish. And, of course, don’t forget about drinks! White or pink table wine will successfully highlight the taste of stewed meat, pleasantly refresh and delight you with a wonderful meal.

Dear friends! Today I suggest you cook Vegetables in Sweet and Sour Sauce. I really love eggplants, and I like to cook them in different variations. I tried this version of eggplant recently and was pleasantly surprised! Try it! Surprise your family and your cookbook will be replenished with another wonderful eggplant recipe. THANKS for the recipe to the Toropkov family from Khimki.

To prepare Vegetables in Sweet and Sour Sauce you will need:

3 eggplants

6 bell peppers

3 onions

2 carrots

Vegetable oil for frying

For the sauce:

3 glasses of water

3 tablespoons starch

9 tablespoons soy sauce

6 tablespoons wine vinegar 6%

6 tablespoons sugar

9 tablespoons tomato paste

6 tablespoons flour

How to cook Vegetables in Sweet and Sour Sauce?!

Chop the onion, cut the carrots into slices. Cut the eggplant and pepper into large strips or slices as desired.

Dip the eggplants in flour and fry in a pan. Transfer to a plate. In a frying pan over high heat, saute the carrots with onions and peppers for 4 - 5 minutes.

Mix sugar, soy sauce, vinegar, starch and tomato paste in a bowl of cold water.

Pour our sauce over the vegetables and cook over low heat until the sauce thickens. Add eggplant to the pan and stir.

Our Vegetables in Sweet and Sour Sauce are ready.

Bon appetit!

Meat in sweet and sour sauce is a very interesting and incredibly aromatic dish that can be tried not only in Chinese restaurants. It is easy and simple to prepare at home, you just need to stock up on the necessary ingredients.

Meat in Chinese sweet and sour sauce - general cooking principles

Meat. It is not subjected to long-term processing, but is sometimes pickled. The original recipes use medium fat pork. You can replace it with veal or chicken; they also go well with sweet and sour sauce.

Vegetables. Most often, onions, garlic, carrots, and peppers are found in recipes. But zucchini and eggplant can be added; tomatoes are often replaced with tomato paste or ketchup. Vegetables are usually cut into strips, fried with meat or separately.

Sauce ingredients. There are a lot of them, depending on the recipes. The most common ingredients are soy sauce, honey or sugar, lemon juice or vinegar, ginger and hot pepper. You can add any seasonings you like to the sauces.

Additional ingredients. Meat is usually cooked in a frying pan, so oil is required. It is better to take a plant-based product, as soy sauce can burn. To decorate meat in Chinese, you will need white sesame seeds; the addition of fresh herbs is welcome.

Meat in Chinese sweet and sour sauce with sesame seeds (pork)

The simplest recipe for meat in sweet and sour sauce in Chinese. The dish is prepared very simply; pork tenderloin is used here.

400 g pork pulp;

30 g lemon juice;

Three cloves of garlic;

30 ml soy sauce;

1 tsp. chopped ginger;

15 g tomato. pasta.

1. Cut the washed pork into pieces, like for goulash or into strips, but not very finely.

2. Add a spoonful of soy sauce and 50 ml of water to the pork, stir, and leave to marinate.

3. Cut the garlic cloves in half, throw them into the oil, and fry.

4. Take out the garlic, lay out the marinated pork in parts so that the pieces do not touch each other, fry in batches until golden brown. Place in a bowl.

5. Add onion cut into half rings to the same oil. Fry until almost done.

6. Return the pork.

7. Mix the remaining sauce with honey, add tomato paste. Citrus juice, season with ginger and pour in 150 ml of water. Dissolve the filling components well.

8. Add the sauce to the frying pan with the meat and onions, cover, and cook over low heat for about five minutes.

9. Remove the meat to a plate and cover with sesame seeds. You can lightly fry them first, but separately and in a dry frying pan it will be even tastier.

Meat in Chinese sweet and sour sauce with vegetables

A variation of Chinese vegetable meat in a spicy sweet and sour sauce. Bell peppers and carrots are mainly used here. The juicier the vegetables, the tastier the dish will be.

300 g of any meat;

1 large pepper;

35 ml soy sauce;

4 cloves of garlic;

20 ml balm. vinegar;

2 tablespoons starch.

1. Cut the meat, pour half of the soy sauce into it, add starch and 70 ml of water. Stir it all well and leave for a quarter of an hour. This will be enough for marinating.

2. Saturate the oil with garlic. To do this, simply pour it into a frying pan, add one clove, cut into several pieces. Fry.

3. Take out the garlic, spread the meat in one layer, but not tightly. Cook until golden brown, transfer to a bowl.

4. Grate the carrots into large strips; you can use a Korean salad knife. Place in the frying pan after the meat. If necessary, add a little more oil.

5. After a minute, add the pepper cut into strips to the carrots. Fry until soft.

6. Return the meat to the pan and stir.

7. Prepare the sauce. Mix the grated tomato (it is advisable to remove the seeds) with soy sauce, ginger and the remaining garlic cloves, add honey and balsamic vinegar, pour 150 ml of water.

8. Add the sauce to the frying pan, cook the Chinese meat and vegetables for another five minutes, just heat it well and you’re done! It is better to add greens directly to plates.

Meat in Chinese sweet and sour sauce with pineapples

For this dish you can use pork, but veal is also good, and chicken goes well with pineapples and sweet and sour sauce.

300 g canned pineapple;

Three spoons of tomato paste;

1. Cut the meat or poultry into pieces. Combine starch and flour, sprinkle, stir so that the dry mixture is distributed evenly.

2. Now add soy sauce, amount to taste. If it is not very salty, then you can pour in up to 40 ml. Stir and leave to marinate.

3. Heat some oil. Canned pineapples must be removed from the marinade in advance to allow all the liquid to drain. Cut into pieces, place in oil, fry for two minutes.

4. Now you need to take out the pineapples, add the meat. Cook until lightly crusted and immediately add finely chopped onion. You can take it a little less if such a quantity confuses you. Cook until translucent and return the pineapples.

5. Prepare the sauce. It is enough to mix tomato paste and pineapple marinade, you need about 150-180 grams. There is no need to add sugar, just stir and pour the ingredients into the frying pan. If suddenly the paste is concentrated, then one spoon is enough.

6. Simmer over low heat until the sauce has reduced by half. You can turn it off.

Meat in Chinese sweet and sour sauce (teriyaki)

Teriyaki is a wonderful sauce in which you can quickly and easily cook Chinese meat. This dish only has 4 ingredients, which is a definite plus.

2 cloves of garlic;

We cut up meat or chicken; this recipe successfully produces breast meat. We make small plates, lightly beat them on both sides.

Place the meat in hot oil and fry until golden brown and almost fully cooked.

Place garlic cloves, cut in half, next to them. As soon as they are fried, throw them away.

Once we turn the pieces over, you can start making the sauce. Dilute the teriyaki with half a glass of water. It is better to use boiling water right away, since meat does not like sudden changes in temperature.

Pour in the sauce, cover, turn the heat to low, and simmer the dish for ten minutes. When serving, sprinkle with sesame seeds.

Meat in orange sweet and sour sauce, Chinese style

To prepare the sauce you will need your own orange juice. If citrus fruits are sweet, then additionally add a little lemon juice or a few grains of concentrated dry acid.

30 ml soy sauce;

10 g flour or starch.

1. Cut the washed meat (pork or veal) into cubes, sprinkle with soy sauce, just a little, and leave for twenty minutes.

2. Roll the pieces in flour or just pour them out and stir. Place in a frying pan and fry the meat until lightly browned.

3. Combine the remaining sauce and orange juice, add chopped garlic and ginger, season with honey, dissolve. You can add a little pepper for spiciness.

4. Pour orange sauce over the cooked meat and quickly bring to a boil. Then the fire should be turned to the lowest setting and the juice should be reduced by half without a lid.

5. Decorate the finished dish with fresh herbs.

Meat in Chinese sweet and sour sauce with eggplant

Another vegetable version of delicious Chinese meat in sweet and sour sauce. It is advisable to use small eggplants for cooking, which can be conveniently cut into strips lengthwise.

300 g eggplants;

80 ml soy sauce;

10 g each of sugar, ginger, garlic;

Half a large lemon;

1. First cut the eggplants lengthwise into two parts, then each half again, and again. You should get long straws. If the vegetable is bitter, then they need to be soaked and left for about fifteen minutes.

2. We also cut the meat into strips, add starch, which can be replaced with flour, stir, pour in soy sauce, about half should be left. We also leave for about fifteen minutes.

3. Place the eggplants in a hot frying pan with oil, quickly fry until golden brown and remove.

4. Fry the carrots, cut or grated into strips, and lightly fry too.

5. Lay out the meat, squeeze it out first, bring it to readiness, add the prepared carrots and eggplants.

6. Mix 150 ml of water with sugar, squeezed lemon juice, ginger and the remaining sauce. Pour into the frying pan.

7. Cover, heat the food for about five minutes, and the dish can be served.

Meat in sweet and sour sauce in Chinese - useful tips and tricks

If the meat of a not very young animal is used for a Chinese dish, then leave it to marinate for a couple of hours; you should do the same with beef, which can easily dry out.

If the sauce starts to burn quickly, you need to pour in a little boiling water, stir, set the heat to the lowest setting and cover the frying pan, let the dish simmer until done.

Chinese meat is often sprinkled with sesame seeds, it is very beautiful and looks impressive, but it turns out just as tasty with chopped walnuts.

Once you try Chinese cuisine, you will definitely want to repeat it... It is so unusual. I’m no exception - Chinese dishes are very welcome in my diet, especially since the Chinese prefer to cook quickly.

Today's dish has its own little background.

One day my friend and I went for a walk, we took cameras with us, the weather was wonderful and we took a lot of pictures, we forgot about time and got hungry. We decided to go to a cafe to refresh ourselves and saw a modest sign “Chinese cuisine”. “Well, what should we try?” I suggested to my friend, “Yeah,” said and done. We go up to the second floor, and there is an open terrace, a wonderful view of the sea, seagulls screaming... and we are greeted by a real Chinese woman... with excellent Russian, almost without an accent. Oh, how interesting it became for us!

My friend is a curious woman, she will ask about everything. It turned out that this cafe serves real Chinese dishes, but from our products (naturally). We asked if they eat dogs... and insects, and what kind... Do they have anything like that in the cafe... Looking down, the girl said: “No, it’s absolutely impossible to get it!” Well, having calmed down, we ordered ourselves stewed vegetables in sweet and sour sauce. Mmmm.. it turned out to be very tasty, unusual and easy to prepare.

I love this dish, I cook it not only exactly according to the recipe, but sometimes with different variations (i.e. in our way - I add herbs, tomatoes, hot peppers) every time it turns out in a new way and this is a creative process that brings not only pleasure to the taste and but also moral satisfaction.

The recipe for stewed vegetables in sweet and sour sauce is truly Chinese

eggplants - 2 pcs.
zucchini - 1 piece
sweet pepper - 1 pc.
potatoes - 2 pcs.
salt - to taste
vegetable oil
soy sauce - 2 tbsp. spoons
honey - 3 tbsp. spoons
rice vinegar - 1 tbsp. spoon (you can use any spoon, I like apple)
vegetable broth or water - 200 ml
starch - ½ teaspoon

We cut eggplants, zucchini and potatoes into thin slices.
Cut the pepper into strips.
Heat the oil in a frying pan.
Fry the vegetables separately.
Cook for a short time, approximately 3-5 minutes.
Prepare the sauce: mix honey, vinegar, soy sauce, add starch to water or broth, mix everything thoroughly.
Place the prepared vegetables in a saucepan or saucepan, pour in the sauce and simmer for several minutes (for me about 3-5) over low heat. Don't forget to add salt.

That's it - the dish is ready.

Potato pancakes with vegetables

Young vegetables stewed in sweet and sour sauce

Vegetarian stewed champignons

Lydia

I love eggplants and peppers, and dishes with vegetables. Thank you for the interesting recipe for stewed vegetables in sweet and sour sauce! Interesting sauce, you have to try it.

Very tasty and unusual. I often cooked in the fall,

In the classic version it is called “chi-san-chi” (there are other pronunciation options) - that is, “3 freshnesses”. True, the presence of zucchini is a little confusing: as a rule, it is pepper, eggplant, potatoes. Apparently, the Chinese chefs got creative in your case, well, that’s what creativity is for. But this is a really cool dish - I support it))) Perhaps we should somehow throw zucchini in there too. Just arbitrarily change the name to “4 freshness”)))

I also added canned pineapples (this is possible instead of honey). Super recipe - mouth watering)))

I liked this option, I’ll definitely try it!

I liked the recipe and immediately wanted to try it. Sometimes I try Chinese, I don’t like everything they have, but this dish caught my interest.

1. Potatoes don’t have enough time to cook; don’t they turn out raw?

2. Is there too much water? My vegetables are just floating in the sauce, is that right? Or I did something wrong.

Everything can be adjusted “to suit you”; the quality of potatoes also depends on the variety. One can be prepared in 3-4 minutes. others need more time. For example, our Dutch woman prepares very quickly. You can also add less broth. The recipe is always the basis. The amount of ingredients can always be varied in one direction or another. I also often get recipes that don’t immediately turn out the way I would like. Therefore, I vary and adapt to myself.

INGREDIENTS

1 large carrot
1 large zucchini
half a head of cauliflower
half a red bell pepper
half a yellow bell pepper
half a green bell pepper
1 red sweet onion
small shallot bulb
2 cloves garlic
3 cm fresh ginger root
1 tbsp. l. Sahara
1 tbsp. l. plum wine
2 tbsp. l. rice vinegar
2 tbsp. l. soy sauce
2 tbsp. l. sesame oil
2 tbsp. l. peanut butter
1 tsp. corn starch
3–4 green onions

STEP-BY-STEP COOKING RECIPE

Remove the stems and seeds from the peppers. Cut the carrots, zucchini and peppers into cubes, divide the cauliflower into small florets, cut the onion into feathers. Chop shallot, garlic and ginger.

Heat peanut oil in a wok or deep frying pan, add shallots, garlic and ginger and fry over high heat, stirring constantly, for 1 minute. Add all the remaining vegetables to the wok and fry over high heat for 30 seconds, stirring all the time. Then pour in 1/2 cup of hot water and continue to simmer the vegetables over the same high heat for 2 minutes.

Then add sugar, wine, vinegar, soy sauce and starch diluted in a small amount of water, stir and cook the vegetables for another 3 minutes without reducing the heat.

Drizzle the prepared vegetables with sesame oil, sprinkle with chopped green onions and serve immediately.

Note to the hostess

You can serve these vegetables with fried Chinese rice. Take 1 cup of long grain rice, pour 1.5 cups of boiling salted water, cook covered for exactly 12 minutes: 3 minutes. over high heat, 7 minutes. on medium, 2 min. on a small one. Then for another 12 minutes. place the rice under your pillow. The very fluffy rice cooked in this way can be fried in a wok in oil with chopped garlic, ginger and green onions (the white part). When the rice is very hot, pour in the lightly beaten egg, stirring constantly, and fry until pieces of omelette form in the rice. Serve immediately. It is very convenient to use yesterday's rice in this dish.