Sweet & Sour Recipes

SWEET & SOUR PORK CHOP SUEY

Serving Size 4

1/2 pound pork sirloin, boneless

1 chicken breast half, skinless

2/3 cup chicken broth, low sodium

2/3 cup onion, sliced

1 1/3 cups celery, sliced

2 tablespoons arrowroot

3 tablespoons water

2/3 pound bean sprouts, fresh

1/2 cup MR. SPICE SWEET & SOUR SAUCE

Cut pork and chicken into 1/4 inch thick strips. Brown the meats in a large pot using 2 tablespoons of the chicken broth. Add the onion, celery, the remaining chicken broth, and 2 tablespoons of the MR. SPICE SWEET & SOUR SAUCE. Cover and simmer for

5 to 10 minutes. Meanwhile, combine the arrowroot, water, and 1 teaspoon of MR. SPICE SWEET & SOUR SAUCE until there are no lumps. Stir the MR. SPICE SWEET & SOUR SAUCE and arrowroot mixture into the ingredients in the pan. Cook the chop suey until it thickens. Add the bean sprouts and continue to cook for 5 more minutes. Serve over wild rice or your favorite pasta.

CHICKEN HONOLULU

Serving Size 4

2/3 cup chicken broth, low sodium

1 cup shallots, minced

4 tablespoons MR. SPICE SWEET & SOUR SAUCE

1/2 cup onion, chopped

4 chicken breast halves, skinless, cubed

4 ounces pineapple juice

3 tablespoons tomato paste, low sodium

1/2 red bell pepper, sliced

1/2 green bell pepper, sliced

2 teaspoons arrowroot

2 teaspoons apple juice, frozen concentrate, thawed

Combine the chicken broth, shallots, and the MR. SPICE SWEET & SOUR SAUCE in a large pot. Simmer 10 minutes. Add the onion, chicken, pineapple juice, tomato paste, and bell peppers. Continue simmering for 15 minutes. Dissolve the arrowroot in the apple juice. Stir into chicken mixture. Cook over medium heat, stirring constantly, until thickened and clear.

SWEET & SOUR BEEF WITH ASPARAGUS

Serving Size 4

1 pound beef flank

1/4 cup dry sherry

4 tablespoons MR. SPICE SWEET & SOUR SAUCE

1 tablespoon arrowroot

16 asparagus spears

3/4 cup beef broth, canned, low sodium

Place the beef flank on a flat surface. Using a very sharp knife, cut it across the grain into the thinnest possible slices. Combine the MR. SPICE SWEET & SOUR SAUCE, half of the sherry, and the arrowroot. Add the sliced beef and stir. Put in the refrigerator for at least one hour.

Meanwhile, rinse the asparagus and cut into 2 inch lengths, making sure to cut on the bias.

Heat 1/2 cop of the beef broth in a wok or large pan. When it is hot, add the beef. Cook, stirring rapidly to separate the pieces, for about 30 seconds. NO LONGER. Add the asparagus and continue cooking about 15 seconds. Add remaining sherry and broth. Stir. Serve immediately with rice or your favorite pasta.

STUFFED EGGPLANT

Serving Size 4

1 whole eggplant

1/2 cup MR. SPICE SWEET & SOUR SAUCE

4 tablespoons beef broth, canned, low sodium

1 medium onion, finely chopped

1 medium green bell pepper, finely chopped

2 cups mushrooms, finely chopped

1/4 cup parsley, finely chopped

1/2 pound beef flank

1/4 cup flour, whole-grain wheat

3 tablespoons tomato paste, low sodium

1/4 cup cheddar cheese, low sodium, grated

Split the eggplant in half lengthwise. Using a sharp knife, make a slit 1" deep all around the edge of the halves, leaving a margin of about 1/4". Scoop out the inside of each half. Chop the pulp into 1/2" cubes and set aside. Sauté the onions and green bell peppers in half of the beef broth in a heavy pan. Add the mushrooms and cubed eggplant. Cook until the vegetables are tender, stirring often. Continue to cook until the liquids are evaporated. Add 1/4 cup of the MR. SPICE SWEET & SOUR SAUCE and the parsley. Remove from heat. In another pan, heat the remaining beef broth. Add the ground beef flank. Sprinkle in the remaining 1/4 cup of the MR. SPICE SWEET & SOUR SAUCE. Brown the meat. Add the meat to the vegetables. Add the flour and tomato paste. Stir until well blended. Spoon the mixture into the shells and drizzle with a small amount of MR. SPICE SWEET & SOUR SAUCE. Place the stuffed eggplant halves in a shallow pan. Pour some boiling water in the pan to prevent sticking. Bake at 350 degrees for 45 minutes, making sure that the water does not disappear. Serve hot from the oven topped with the grated cheese.

NOTE: You can substitute bread crumbs for the flour, but the calories and sodium count will be higher.

CHINESE-STYLE NOODLE SOUP

Serving Size 4

4 cups chicken broth, low sodium

2 ounces angel hair pasta

3 medium green onions, thinly sliced

1/2 cup mushrooms, sliced

1/3 cup carrots, thinly sliced

1/2 cup MR. SPICE SWEET & SOUR SAUCE

Combine the chicken broth, and the MR. SPICE SWEET & SOUR SAUCE in a large pot. Bring to a boil. Add the pasta, green onions, mushrooms, and carrots. Boil for 5 minutes. Serve in deep soup bowl. Garnish lightly with scallions.

CRUNCHY CHINESE FLOUNDER

Serving Size 4

1 whole flounder

1/4 cup flour, whole grain wheat

1/4 cup Grape Nuts cereal

1/4 cup MR. SPICE SWEET & SOUR SAUCE

1/2 cup yogurt made with skim milk

Scale flounder, and rinse well under running water. Pat dry. Blend together the MR. SPICE SWEET & SOUR SAUCE and the yogurt. Mix together the Grape Nuts cereal and the flour. Dip the flounder in the yogurt mixture, then into the flour mixture. Place on a preheated, foil-lined baking dish. Bake about 20 minutes at 375 degrees. If you desire a crispier crust, place the flounder under the broiler for a few minutes. Garnish with a lime slice.

GOOD MOOD SEAFOOD SALAD

Serving Size 4

4 ounces cooked shrimp, halved

4 ounces crab, diced

2 tablespoons green onion, finely chopped

2 teaspoons mayonnaise, imitation, no cholesterol

1 1/2 tablespoons yogurt, skim milk

3 tablespoons MR. SPICE SWEET & SOUR SAUCE

Combine all ingredients and mix well. This is nice served on a

bed or lettuce or spread on a toasted whole wheat roll. Broiled.

ASIAN CHICKEN AND SWEET PEPPERS

Serving Size 4

4 chicken breasts halves, skinless

3 tablespoons chicken broth, low sodium

1/4 cup MR. SPICE SWEET & SOUR SAUCE

1/2 pound red and green bell peppers, cut into strips

1/2 cup dry white wine

1 tablespoon parsley

In a heavy pan, using a mixture of the MR. SPICE SWEET & SOUR SAUCE and chicken broth, brown both sides of the chicken breasts, about 5 minutes on each side. Add the peppers, white wine and 2 tablespoons more MR. SPICE SWEET & SOUR SAUCE. Cook another 5 minutes. Remove the chicken to your serving dish. Stir the peppers in the sauce in the pan then pour them over the chicken. Sprinkle with the parsley. Delicious!