Tag Archives: soy sauce

Sweet and Sour Sauce

Condiment:  Sweet and Sour Sauce

Sometimes my refrigerator looks as though all we eat are condiments:  ketchup, mustard, salsas, mayo, chili sauce, and oriental sauce.  Finally I found one oriental Sweet and Sour Sauce to be enjoyed on many dishes:  vegetables, poultry, meats and seafood which is easily made in my own kitchen.  I have a sweet-loving husband who likes to eat everything with sugar” on it.  It seems this sauce satisfies the ‘sweet tooth.’

Sweet and Sour Sauce

Sweet and Sour Sauce

I do not remember the original source of this Sweet and Sour Sauce, I  first published it with the Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

House Favorite Sweet and Sour Sauce

Roasted and steamed vegetables lacked that little extra piazza.  This Sweet and Sour Sauce became the house favorite condiment for that extra special zip. 


Sweet and Sour Sauce
 
Prep time
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Total time
 
Enjoy a basic Sweet and Sour Sauce for mixing with vegetables or as a condiment for meats, poultry and seafood.
Author:
Recipe type: Sauce
Cuisine: Asian
Serves: 1 cup
Ingredients
  • ¾ cup of white sugar
  • 1 tablespoon dry white wine or water
  • 3 tablespoon white wine vinegar
  • 2 tablespoons lite soy sauce
  • 3 tablespoons ketchup
  • 2 tablespoons cornstarch
  • ½ cup water
Instructions
  1. Put the first 5 ingredients into small sauce pan.
  2. Stir the cornstarch into the water until smooth and dissolved.
  3. Add to the sugar mixture.
  4. Whisk to blend.
  5. Heat over low heat, stirring until thickened.
  6. Keep warm to add to steamed vegetables.
Notes
The sauce can be served cold or warmed to use as a condiment. --------------------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2015 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® . All rights reserved.

 

Meat, poultry and seafood can be enhanced with the same Sweet and Sour Sauce

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes, outstanding herbs and spice for your cooking experience.  ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

  

Steamed Salmon with Bok Choy

 

Salmon and Bok Choy, Microwave Steamed

Salmon and bok choy before microwave steaming.

Salmon and bok choy before microwave steaming.

How do you buy your salmon?  I really like it fresh, though sometimes for economy and time-saving, frozen from a ‘big box store’ is easiest.   I always look to see how and where the salmon grew up.  When possible, I will get a fresh large filet and cut into serving sizes and freeze remainder for later use. Most of my recipes for salmon are broiled or baked, sometimes sautéed.  The Microwave Steamed Salmon and Bok Choy is a one dish meal with no extra oil or fat added. When using frozen salmon filets, thaw in  refrigerator. To prepare, wash and remove scales from salmon, rinse and dry.

Washing and cleaning the scales off the salmon filet.

Washing and cleaning the scales off the salmon filet.

Diet wise, it is smart to eat salmon at least once a week.  The omega-3, high in protein, and vitamins D, B12 and 6 are all found in the salmon. Canned salmon has all the same nutrients plus calcium because the bones are included.  When first married, salmon patties were the last resort meal before the next pay-day.  I am sure some of you can relate.

There are so many vegetables available that I did not see when first married, soon to be 50 years ago.  Bok choy is one.  Bok choy, also known as Chinese cabbage.  It is good in stir-fry, addition to chicken soup or even chicken broth for a light soup.  It is a vegetable to be eaten raw in salads or in coleslaw  Bok choy is a zero calorie recommended vegetable.  It is rich in vitamins A, C and K  as well as potassium and calcium to name a few.

Thoroughly wash bok choy stalks and leaves to remove dirt and grit.  Cut the wide stalks in half lengthwise and slice both the white stalk and leaves into 1/2-inch pieces. Put the bok choy in the bottom of a microwave dish.  Lay the salmon filets on top.

In a small bowl, mix the ginger, reduced-sodium soy sauce and lemon juice.  Pour over the filets and bok choy.  Cover the dish with plastic wrap, leaving a corner uncovered to vent.

Microwave the salmon and bok choy 5-9 minutes on high.  The salmon will be light pink in the center and tender when done.  Lightly prick the filets with a fork to test for flakiness.

 Microwave Steamed Salmon with Bok Choy

Microwave Steamed Salmon with Bok Choy
 
Prep time
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A healthy one-dish meal without extra oil or fat added. Gain the benefits of omega-3 and protein of salmon and zero bok choy calories.
Author:
Recipe type: Seafood
Cuisine: Asian
Serves: 2
Ingredients
  • 2 5-6 ounce frozen or fresh salmon filets
  • 2 5-6 ounce frozen or fresh salmon filets
  • 1 head of bok choy, also called Chinese cabbage
  • 1 head of bok choy, also called Chinese cabbage
  • 1 tablespoon ginger, freshly grated
  • 1 tablespoon ginger, freshly grated
  • 2 teaspoon reduced-sodium soy sauce
  • 2 teaspoon reduced-sodium soy sauce
  • 3 tablespoons of lemon juice
Instructions
  1. Prepare in a microwave casserole.
  2. Wash and remove scales from salmon, marinate in 1-2 tablespoons lemon juice.
  3. Thoroughly wash bok choy to remove dirt and grit.
  4. Cut leaves and stalk in half lengthwise, slice into ½-inch pieces.
  5. Place bok choy in the bottom of casserole.
  6. Drain and dry salmon, place on top of bok choy.
  7. In a small bowl, mix the ginger, soy sauce and lemon juice.
  8. Pour over salmon and bok choy.
  9. Cover with plastic wrap, leaving corner uncovered to vent.
  10. Microwave dish 5-9 minutes on high.
  11. Salmon will be flaky when pricked with a fork to test for doneness.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

For this particular meal, I roasted root vegetables to serve with the microwave steamed salmon with bok choy.

Microwave steamed salmon with bok choy and roasted root vegetables.

Microwave steamed salmon with bok choy and roasted root vegetables.

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

gives a change to your menu.  Do you serve mostly southwestern, southern, midwestern meals, Italian, Indian, or Mexican cuisines?  Here is a recipe for Oriental Vegetable and Rice Bowl. As cooks, it is so easy to get into the habit of fixing the same thing over and over particularly if your family is busy and on the go.  I have found by serving one type of cuisine, there is a likelihood of having all the ingredients. However, when you like to cook, it is challenging and fun to try something different.

Some tips regarding Oriental cuisine:

1. Fast cooking at a high temperature is a key to Oriental cuisine.
2. The chief protein in the Oriental diet is the soybean: as in soybean oil, soy milk and soy sauce.
.3. The rapid, minimal cooking helps preserve the flavor, color and texture in Oriental cooking.

This Oriental Vegetable and Rice Bowl is a simple lunch or dinner dish.

 Add a fruit gelatin salad, crusty bread and fruit cup for a quick week day dinner.

Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

Recipe for Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl
 
Prep time
Cook time
Total time
 
Stir-fried vegetable with pork and brown rice for a quick light meal. A good way to use left over meats.
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 4
Ingredients
  • BROWN RICE
  • BROWN RICE
  • 2 cups of low-fat chicken broth
  • 2 cups of low-fat chicken broth
  • 1 cup brown rice
  • 1 cup brown rice
  • BASIC SWEET AND SOUR SAUCE
  • BASIC SWEET AND SOUR SAUCE
  • ¾ cup of white sugar
  • ¾ cup of white sugar
  • 1 tablespoon dry white wine
  • 1 tablespoon dry white wine
  • 3 tablespoons wine vinegar
  • 3 tablespoons wine vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 3 tablespoons catsup
  • 3 tablespoons catsup
  • 2 tablespoons cornstarch
  • 2 tablespoons cornstarch
  • ½ cup water
  • ½ cup water
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon fresh ginger, minced
  • VEGETABLES
  • VEGETABLES
  • 1-2 tablespoons sesame oil
  • 1-2 tablespoons sesame oil
  • ½ -1 cup thinly sliced pork loin
  • ½ -1 cup thinly sliced pork loin
  • ¼ cup celery, thinly sliced
  • ¼ cup celery, thinly sliced
  • ½ cup carrots, thinly sliced
  • ½ cup carrots, thinly sliced
  • ½ cup onion, cut in 1-inch pieces
  • ½ cup onion, cut in 1-inch pieces
  • ½ cup green and dried pepper, cut in 1-inch pieces
  • ½ cup green and dried pepper, cut in 1-inch pieces
  • ½ cup broccoli pieces, cut to 1-inch pieces.
Instructions
  1. BROWN RICE
  2. Put broth and rice in large saucepan, bring to boil, cover and simmer 45 minutes.
  3. When broth is absorbed and rice is tender, stir, recover and let stand 10 minutes before serving.
  4. BASIC SWEET AND SOUR SAUCE
  5. Put sugar, wine, vinegar, soy sauce and catsup in small saucepan, heat to boiling.
  6. Stir cornstarch into water until smooth.
  7. Add to sugar mixture; heat and stir until thickened. Keep warm
  8. VEGETABLES
  9. Slice and dice all vegetables.
  10. Heat wok or 12 inch non-stick skillet until hot, not smoking.
  11. Add oil, stir to coat pan and add meat stir to brown, remove meat, keep warm.
  12. Add onions, carrots, cook 1 minute.
  13. Add peppers and broccoli, cook vegetables 3-5 minutes.
  14. Add the meat to vegetables.
  15. Add the sweet and sour sauce to skillet cover and bring to a simmer.
  16. Serve over brown rice.
Notes
If using left over meat or poultry, just heat thoroughly with vegetables before adding the sweet and sour sauce. Inspired by The creative cooking course, the American Homemaker's Academy 1973.
cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recpes for your cooking experience.
2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office." nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 A Versatile Oriental Vegetables and Rice Bowl

You have many options to develop your own special Oriental Vegetable and Rice Bowl by changing the vegetables, the rice and the meats. The basic sweet and sour sauce can have many changes of taste by using pineapple juice, and the pineapple in the vegetables, brown sugar, or different vinegar.

Here are some suggestions to complete the meal.   Enjoy Your Oriental Vegetables and Rice Bowl.

Inspired by The Creative Cooking Course, The Creative Homemaker’s Academy 1973.

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.