sweet-and-sour – My Whisk and I

Sweet-and-Sour Beef Stir-Fry

August 29, 2022August 28, 2022by Karen ClaassenLeave a Comment

1kg beef strips
3 leeks, sliced
2 cloves of garlic, minced
3 red sweet peppers, sliced into strips
83ml sugar
83ml apple cider vinegar
45ml pineapple juice, reserved from the tin of pineapple pieces
45ml tomato sauce/ketchup
15ml Worcestershire sauce
15ml soy sauce
20ml cornstarch
125ml water
1 x 400g tin of pineapple pieces
a handful of sliced spring onions
a handful of black sesame seeds

Place a saucepan onto medium-high heat and brown the beef strips in batches. Set aside.
Add a splash of vegetable oil to the saucepan and add the leeks and garlic. Stir-fry until the leeks are soft.
Add the red peppers and cook for another 3 minutes.
Mix together the sugar, vinegar, pineapple juice, tomato sauce, Worcestershire sauce, soy, cornstarch and water and give it a good whisk.
Add the sauce to the sauce pan and allow to come to a simmer.
Now add the beef strips and pineapple pieces and cook for about 15 minutes while stirring every now and then.
Sprinkle the spring onion and sesame seeds over and serve on rice.

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Sweet-and-Sour Pork Chops

October 12, 2021by Karen ClaassenLeave a Comment

These pork chops are so easy to make and really delivers on taste! Serve them on noodles, rice or mashed potato.

83ml sugar
83ml apple cider vinegar
45ml pineapple juice (from the canned pineapple)
45ml tomato sauce (ketchup)
5ml Worcestershire sauce
15ml soy sauce
20ml cornstarch
125ml water

1 onion, sliced
2 cloves of garlic, minced
15ml fresh ginger, grated
half each of a red, green and yellow bell/sweet pepper, sliced
1 tin of pineapple pieces

6 pork chops

Preheat your oven to 180℃.
Add the sugar, vinegar, pineapple juice, tomato sauce, Worcestershire sauce, soy and cornstarch to a mixing bowl and stir to mix together.
Add the water, stir through and set aside.

Put a cast-iron pan (skillet) on medium heat and add a dash of vegetable oil.
Add the onion, garlic, ginger and sweet pepper and fry for 4 -5 minutes.
Add the pineapple pieces and pour the sauce into the pan with the onion mixture.
Reduce the heat and gently simmer for 5 minutes.

Warm another pan on medium-high heat and brown the chops, about 2-3 minutes per side.
Immediately place the fried pork chops in the sauce. Keep going until you have browned all the chops.
Cover the pan with the chops and the sauce and place in the oven for 25 minutes.
Scatter some sesame seeds and coriander leaves over before serving on rice, noodles or mashed potato.

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Oven-baked Sweet-and-Sour Chicken

July 22, 2021June 30, 2021by Karen ClaassenLeave a Comment

This is a hands-off meal that can be served with fragrant steamed rice or noodles. Leftovers are even better the next day!

9 skinless chicken breasts
125ml cornstarch
2 eggs
vegetable oil for frying

Sweet-and-sour sauce:
250ml sugar
250ml apple cider vinegar
125ml tomato sauce (ketchup)
30ml soy sauce
5ml garlic powder

Preheat your oven to 190℃ and spray an oven-proof dish or casserole of about 18cm X 28cm. Set aside.
Add all the sauce ingredients to a mixing bowl and whisk together until the sugar has dissolved. Put aside.
Cut the chicken in to 2 – 3 cm chunks, season with salt and pepper and toss together in a mixing bowl.
Sprinkle the cornstarch over the chicken and mix to coat all the pieces.
Heat about 3cm of vegetable oil in a saucepan.
Whisk the eggs in a small bowl.
Dip the chicken pieces in the egg and fry the pieces in batches, in the oil, until golden.
Place the fried chicken into the prepared oven-proof dish. Keep going until all the chicken has been fried.
Pour the sauce over the chicken and cook in the oven for 40 minutes. Give it a stir once or twice during cooking time.
Serve the sweet-and-sour chicken on steamed rice or noodles, with a sprinkling of sesame seeds.