edium-high heat. Toss together pork, peppers and oil. Season. Working in
Preheat oven to 350\u00b0F.
Using a 3-quart baking dish, spray with a no-stick cooking spray, Pam.
Place chicken breasts in the bottom of the baking dish.
Cut green pepper and white onion in a simular shape, small boxed sections.
Place onion, green pepper, and drained pineapple chunks on top of chicken. Top with 1 bottle of Kikoman's Sweet and Sour Sauce.
Cover with aluminum foil.
Bake for 2 1/2 hours.
Combine the marinade ingredients and add the pork. Allow the flavours to
Cut pork into 3/4-inch cubes.
Season with salt and soy
eatballs using your favorite recipe for meatballs, and shape into about 1
Cut pork into chunks.
Dip in soy sauce and then in flour. Cook thoroughly in pan with oil.
In a wok or clean frying pan, cook frozen vegetables according to package directions; drain excess water.
Add sweet and sour sauce.
Add drained pineapple. Add pork.
Cook on medium heat until thoroughly heated.
Combine pork, garlic, onion, egg, Panko, soy sauce and pepper; mix well.
Form into 1 1/2-inch balls.
Place on roasting rack in baking pan or on broiler pan.
Bake, uncovered, in 450\u00b0 oven for 25 minutes, or until browned.
Turn into serving bowl.
Pour sweet and sour sauce over all.
Gently toss to coat.
Serve with wooden picks as appetizers or with hot, cooked rice as a main dish. Makes about 2 1/2 dozen.
Cut pork into think strips and season with pepper. Heat oil over high heat. Add pork and cook until white throughout.
Add bell pepper, scallions, and apple slices. Stir fry until scallions turn bright green. Add ginger and garlic and stir fry 1 minute longer.
Reduce heat. Add sweet and sour sauce, lemon juice and 1/2 cup water. Cook until sauce is hot and coats meat and vegetables, about 2 minutes.
Place the cubes pork in a medium bowl, add
Combine pork, soy sauce, and salt; stir well. Dredge pork in flour; dip in beaten egg. Dredge again in flour. Pour oil around top of preheated wok, coating sides; allow to heat at medium high (325\u00b0) for 1 minute. Add pork; stir fry 4 to 5 minutes or until browned. Remove from wok; set aside. Drain off oil, reserving 1 Tbsp. drippings in wok. Add onion and green pepper; stir fry 30 seconds. Add pork, tomatoes and pineapple; stir fry 4 to 5 minutes. Stir in sweet and sour sauce; cook until bubbly. Serve over rice.
Dip pieces of pork in beaten egg and roll over cornstarch.
Fry in oil over medium heat until light brown.
Drain.
Quickly saute garlic in 3 tablespoons oil, then add red peppers, green peppers, green onions, pineapple and pork.
Stir well.
Sprinkle with wine; stir in Sweet and Sour Sauce and bring to a boil.
While boiling, add dissolved cornstarch and stir well until mixture is thick and clear.
salt and pepper; mix in the ground pork.
Roll pork mixture into
Beat eggs with enough flour to make like pancake dough.
Cut pork in cubes and coat with egg batter.
Deep-fry in oil until light brown.
Salt and pepper to taste.
Set aside.
Cut peppers and onions in strips.
In skillet, prepare sweet and sour mix with reserved pineapple juice.
Heat until thickened.
Add green peppers and onions.
Cook until tender.
Add pork; heat.
Add pineapple chunks.
Serve over fried rice.
Mix pork, breadcrumbs, red pepper flakes, salt, egg, milk, parsley and onions together in bowl. Shape into 8 to 12 patties.
Slowly brown in frying pan until juices run clear; drain well. Heat sweet and sour sauce in frying pan. Place cooked patties in pan and heat through.
Cut pork into 1-inch cubes.
Dip in beaten egg, then in mixture of cornstarch, flour and salt.
Fry in about 1 tablespoon canola or soy oil (make sure oil is very hot).
Turn pork as each piece browns, about 10 minutes.
Add sweet and sour sauce; cover and simmer for 5 minutes, or until sauce is hot and starts to bubble.
Serve over rice.
Wash pork and drain.
Mix flour, salt, pepper and Mrs.
Dash and Accent in a bowl.
Roll the meat in flour mixture.
Brown on all sides in hot oil.
After browning, place in glass baking dish and pour sweet and sour sauce over meat.
Cook at 325\u00b0 for about 50 minutes.
Mix pork, breadcrumbs, red pepper flakes, salt, pepper, paprika, thyme, garlic powder, onion powder, dry mustard, egg, milk, parsley and onions together in bowl. Shape into 8 to 12 patties.
Place oil in non-stick frying pan over medium-high heat. When shimmering, add patties and brown on both sides until juices run clear, about 3-5 min/side. Drain well. Pour sweet and sour sauce over patties, return to stove and heat through.
Place wok over high heat.
When wok is hot, add 2 tablespoons oil.
When oil is hot, add chicken and garlic.
Stir-fry until chicken is opaque (4 minutes).
Remove from wok.
Add 1 tablespoon of oil to wok.
When hot, add onion and green pepper.
Stir-fry for 1 minute.
Return chicken to wok.
Add Sweet and Sour Sauce and pineapple chunks.
Stir until liquid boils and thickens (about 1 minute).
Serve over bed of rice.
Season and flour pork chops.
Fry until done.
Chop into cubes.
Pour off all grease from frying pan.
Saute onions in dipping.
Add 1/2 cup water.
Let simmer 5 minutes; turn off fire. Add cooked rice, meat, soy sauce and sweet and sour sauce.
Cover for 15 to 20 minutes, then serve.
Mix all ingredients except Sweet and Sour Sauce and parsley; shape into 20 meatballs and place in baking pan.
Bake meatballs in preheated 350 degree oven until browned and no longer pink in center, about 20 minutes.
Arrange meatballs in serving dish; pour hot Sweet and Sour Sauce over meatballs and sprinkle with parsley.
Serve over noodles or rice.