Tag: Vegetables

Pork Lo Mein

Pork Lo Mein

Pork Lo Mein is a Asian recipe to try making for your family. Tender pieces of thinly sliced pork and vegetables in a tangy sauce served over perfectly cooked linguine. So good! We love Asian food in our house and I always enjoy going out 

Pineapple Chicken Stir-Fry

Pineapple Chicken Stir-Fry

Pineapple Chicken Stir-Fry is a perfect recipe for summer meals. Great with Egg Drop Soup or Egg Rolls. When I first started eating out at Chinese restaurants with my family as a girl one of the first dishes I would select was Pineapple Chicken. That 

Sweet and Sour Pork

Sweet and Sour Pork

Sweet and Sour Pork is the perfect choice for your next Chinese Dinner at home. Tender pieces of seared pork. Pineapple, carrots, and bell peppers all come together in a sweet and savory sauce. Click to Tweet

We love making our own Chinese dinners at home, and this Sweet and Sour Pork recipe is the perfect Main Course. Tender pieces of Seared Pork. Pineapple Chunks. Carrots, bell peppers, and onions, all come together in a sweet and savory sauce.

These large dinners are a lot of work to put together, complete with Egg Drop Soup, Egg Rolls, Crab Rangoon, Fried Rice, and one or two main courses with varying meats and vegetables. 

Ingredients Needed to Make Sweet and Sour Pork

  • water
  • all-purpose flour
  • cornstarch
  • baking soda
  • large egg
  • salt
  • vegetable oil for frying
  • boneless pork shoulder roast
  • pineapple cubes
  • green bell pepper
  • sweet onion
  • carrots
  • fresh ginger
  • garlic

For the Sauce:

  • ketchup
  • plum jelly
  • rice vinegar
  • low sodium soy sauce
  • cornstarch
  • sugar
  • water

Steps for Making this Recipe

When I make a Chinese dinner, I like to have all of my prep work done ahead of time. This just makes it easier when it comes time to actually cook the meal. This can easily be done earlier in the day, or even the day before, if you’re planning ahead that far in advance.

A Little Prep Work Makes Stir-Fry so Much Easier

To begin, prepare the vegetables. Chop the green bell pepper and onion. Julienne the carrots, and mince the garlic. Place in prep bowls and save for later. You’ll also want to grate the fresh ginger and slice the pork roast into bite-sized pieces.

When you’re ready to cook, whisk together in a medium bowl water, flour, cornstarch, baking soda, egg, and salt. Transfer the pork pieces into the batter, stirring to coat well.

Add oil to a Dutch oven for frying and heat peanut oil to 360-375 degrees. Deep fry pork pieces until they turn golden brown. Remove and drain on paper towels.

Heat 2 teaspoons vegetable oil in a large cast iron skillet. Add chunks of pineapple, green pepper, onion, and carrots. Cook for 2 minutes, stirring and turning pieces until they start to brown. Add the freshly grated ginger and minced garlic. Continuing cooking until the vegetables are crisp yet tender.

Prepare the Sweet and Sour Sauce

Meanwhile, in a medium bowl, prepare the sauce. Combine ketchup, plum jelly, rice vinegar, soy sauce (I always recommend using low-sodium to cut back on unnecessary sodium), cornstarch, sugar, and water. Whisk together until cornstarch has dissolved.

Pour sauce over vegetables. Cook and stir until sauce thickens. Add pork pieces and stir to coat. Place in a serving bowl. Serve with rice. This recipe will serve 4-6 people.

No matter how well planned I think I am, when it comes time to serve, every counter in the kitchen is cluttered with pans or dishes. But the home-cooked Chinese dinner is SOOOO good, and everyone always loves it, which makes it worth doing–even if it is only once or twice a year.

Make this Sweet and Sour Pork dish the next time you’re craving Chinese…and if you feel ambitious, try adding another course or two to the dinner!

Recipe for Beef Teriyaki with Vegetables

Such as Beef Teriyaki with Vegetables

Recipe for Peanut Chicken with Rice

Peanut Chicken with Rice

Recipe for Chicken Teriyaki on a Stick

or Chicken Teriyaki on a Stick.

 

See all of my Asian Recipe Ideas Here.

Recipe for Sweet and Sour Pork

Sweet and Sour Pork

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Course: Main Course
Cuisine: Chinese
Keyword: Pineapple, Pork, Rice, Stir-Fry, Vegetables
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Equipment

Prep Bowls
Dutch Oven
Wire Strainer
Cast Iron Skillet

Ingredients

  • 1 cup water
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1 large egg
  • pinch kosher salt
  • peanut oil for frying
  • 1 pound boneless pork shoulder roast cut into bite sized pieces
  • 2 teaspoons vegetable oil
  • 10 oz. pineapple cubes drained
  • 1 large green bell pepper cut into chunks
  • 1 medium sweet onion cut into wedges
  • 2 medium carrots peeled and diagonally sliced
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic minced

Sauce

  • 3 tablespoons ketchup
  • 2 teaspoons plum jelly
  • 1 teaspoon rice vinegar
  • 1 teaspoon soy sauce low-sodium
  • 2 teaspoons cornstarch
  • 2 teaspoons sugar
  • 4 tablespoons water

Instructions

  • To begin, prepare the vegetables. Chop the green bell pepper and onion. Julienne the carrots, and mince the garlic. Place in prep bowls and save for later. You'll also want to grate the fresh ginger and slice the pork roast into bite-sized pieces.
  • When you're ready to cook, whisk together in a medium bowl water, flour, cornstarch, baking soda, egg, and salt. Transfer the pork pieces into the batter, stirring to coat well.
  • Add oil to a Dutch oven for frying and heat peanut oil to 360-375 degrees. Deep fry pork pieces until they turn golden brown. Remove and drain on paper towels. 
  • In a medium bowl whisk together water, flour, cornstarch, baking soda, egg, and salt. Transfer pork pieces into the batter, stirring to coat well. Add oil to a Dutch oven for frying and heat oil to 360-375 degrees. Deep fry pork pieces until they turn golden brown. Remove and drain on paper towels.
  • Heat 2 teaspoons vegetable oil in a large cast iron skillet. Add chunks of pineapple, green pepper, onion, and carrots. Cook for 2 minutes, stirring and turning pieces until they start to brown. Add the freshly grated ginger and minced garlic. Continuing cooking until the vegetables are crisp yet tender. 
  • Meanwhile, in a medium bowl, prepare the sauce. Combine ketchup, jelly, vinegar, soy sauce, cornstarch, sugar and water. Whisk together until cornstarch has dissolved.
  • Pour sauce over vegetables. Cook and stir until sauce thickens. Add pork pieces and stir to coat. Place in a serving bowl. Serve with prepared white rice. Serves 4-6.
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Chicken and Dumplings

Chicken and Dumplings

Chicken and Dumplings make perfect Weeknight Comfort Food. On a Deluxe level! Serve this recipe to your family on a cold winter night. This soup simply translates into all things comfort. Creamy sauce. Homemade dumplings. Juicy chicken thighs. Tender vegetables.  I like serving this with 

Glazed Sweet Potatoes

Glazed Sweet Potatoes

These Glazed Sweet Potatoes are quick and easy, making them a great choice for weeknight meals. Sweet potatoes are so good for you that it makes perfect sense to add them to your weekly diet. They have loads of Vitamin A, Vitamin C, Manganese, and 

Vinegar Chicken with Green Beans

Vinegar Chicken with Green Beans

I’m always searching and trying new recipes to make for my husband and me on weeknights. Preferably, something easy. One pot meals are perfect. Less clean-up! This Vinegar Chicken with Green Beans is a perfect weeknight meal.

I used boneless, skinless chicken thighs. Again easy. And fresh carrots and green beans from the grocery store, although you could substitute frozen if that’s what you have on hand.

Vinegar Chicken with Green Beans

Brown the chicken thighs in a pan. I like to use my shallow 3 quart Dutch oven that can go from the stove to the oven. Again easy and less clean-up!

What I love most about this Vinegar Chicken with Green Beans recipe is the wonderful tang from the red wine vinegar. I feared that using so much vinegar (1 1/2 cups) would make this dish horribly strong. But it wasn’t. It was delicious. Serve with some crusty Sourdough Bread. Enjoy!

Vinegar Chicken with Green Beans

Vinegar Chicken with Green Beans

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Course: Main Course
Cuisine: American
Keyword: Chicken/Poultry Dishes, Green Beans, One Pot Meals, Weeknight Dinners
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6

Equipment

Dutch Oven 3 qt

Ingredients

  • 6 pieces skinless boneless chicken thighs
  • 3 tablespoons Extra Virgin olive oil
  • salt and pepper to season
  • 1 whole onion peeled and sliced
  • 2 whole carrots peeled and sliced into 1" cubes
  • 1 pound fresh green beans broken into halves
  • 1 1/2 cups red wine vinegar
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • 2 tablespoons minced garlic
  • 2 teaspoons fresh thyme
  • 1 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Preheat oven to 300 degrees. Season chicken with salt and pepper. Heat oil in a 3 quart Dutch oven over medium heat. Arrange chicken thighs in pot and cook on both sides, turning once to brown. Add onion, carrots, and green beans. In a medium bowl, whisk to combine vinegar, broth, tomato paste, and garlic.
  • Pour over chicken and vegetables. Sprinkle with thyme, salt and pepper. Cover with lid and transfer to oven. Bake for 50-60 minutes until chicken is tender. Let rest 10 minutes. Serves 4-6
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Stuffed Bell Peppers

Stuffed Bell Peppers

I like meatloaf. I always have. These Stuffed Bell Peppers are stuffed with a meatloaf-like mixture that my family loves. The barbecue sauce and cheese topping make them especially tasty. And there is no better time to make stuffed peppers than during summer or fall, 

Tortellini Garden Salad

Tortellini Garden Salad

Sometimes in the summer, when it’s hot, you just want something easy to make for dinner, that’s cold. This Tortellini Garden Salad is perfect for just such an occasion. Plus, you can use lots of garden vegetables in it! I was probably in my 30’s 

Steak and Shrimp Shish Kabobs

Steak and Shrimp Shish Kabobs

Make Steak and Shrimp Shish Kabobs the next time you grill this summer! 

Our daughters love shish kabobs and this recipe is a fun way to make them smile. Along with the steak and shrimp, I opted for chunks of zucchini, green peppers, onions, and mushrooms, but you could also add cherry or grape tomatoes or fresh pineapple.

The teriyaki marinade sauce is amazing and gives the meat and vegetables a wonderful flavor. When you’re marinating your meat, be sure to put the plastic bag in a large bowl to protect your refrigerator from accidental spills. Cook your steak to your desired degree of doneness, but 12-18 minutes ought to do the trick.

Serve Steak and Shrimp Shish Kabobs with your favorite summer salads like Antipasto Salad, Mixed Vegetable Salad, or Bacon Ranch Pasta Salad. 

For wine recommendations, try Columbia Crest H3 Cabernet Sauvignon.

Homemade Teriyaki Sauce

Steak and Shrimp Shish Kabobs

Here's a fun recipe to try during the summer when you grill.
No ratings yet
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Course: Main Course
Cuisine: American
Keyword: Grilled Foods, Shrimp, Steak, Vegetables
Prep Time: 20 minutes
Cook Time: 20 minutes
Marinate:: 8 hours
Total Time: 8 hours 40 minutes
Servings: 6

Equipment

Stainless Bowls
Stainless Wire Whisk
Stainless Skewers
Tongs

Ingredients

  • 1 cup teriyaki sauce Try my Homemade Version Here
  • 20 oz pineapple slices drained, juice reserved
  • 1/2 cup brown sugar
  • 2 tablespoons minced garlic
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon freshly ground black pepper
  • 1 pound sirloin or round steak cut into 1" cubes
  • 1 pound large shrimp thawed
  • 6-8 whole button mushrooms
  • 1 large green pepper cut into 1 inch pieces
  • 1 medium onion quartered
  • 2 medium zucchini sliced
  • 1 1/2 teaspoon cornstarch

Instructions

  • In a large bowl, combine teriyaki sauce, pineapple juice, brown sugar, garlic, Worcestershire sauce, and pepper. Pour half into Ziplock bag and add beef. Seal and set inside a large bowl to keep from having an accident spill. Refrigerate for 6-8 hours. Refrigerate remaining marinade.
  • On metal skewers, alternately thread beef, shrimp, vegetables, and pineapple. Set aside.
  • In small saucepan, combine 1 1/2 teaspoons cornstarch with remaining marinade, whisking until smooth. Bring to a boil and cook for 1-2 minutes until sauce is thickened.
  • Grill kabobs on hot coals for 6-8 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until beef reaches desired doneness. Makes 4-6 servings.
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Beef Teriyaki with Vegetables

Beef Teriyaki with Vegetables

Beef Teriyaki with Vegetables is a delicious recipe that rivals that of your favorite Chinese restaurant.