Recipes for Shabbat Shelach - Sweet and Sour

Recipes for Shabbat

Sweet and Sour

The sweet and sour taste combination was probably Cantonese in origin. Sweet and sour recipes have become so popular that they’ve transcended the ethnic food barrier and can be found in kitchens all over the world. In fact, sweet and sour sauces are so versatile that they compliment vegetarian, chicken and beef dishes equally well.

The "sweet" in sweet and sour sauce comes from either white or brown sugar. As for the "sour," that taste is usually achieved by adding vinegar or wine. The most authentic recipes usually call for either rice wine or rice vinegar. Rice vinegar has a very subtle flavor and is made from fermented rice and is sweeter than regular wine vinegar.

The following recipes are all variations on a theme and can be tweaked with hot sauce or chili peppers to suit individual tastes. There is absolutely nothing wrong with varying the quantities of sugar and/or vinegar in any of your recipe to either increase or reduce the sweetness of the sauce.

SWEET AND SOUR SAUCE #1 (pareve)

1/4 cup ketchup
1/4 cup sugar
1 cup water
1/4 cup white vinegar
2 heaping tablespoons cornstarch

2 tablespoons water
1 green pepper, cut into small squares
2 tablespoons canned pineapple chunks

In a saucepan combine the ketchup, sugar, water and vinegar. Mix to combine and bring to a boil. Combine the water and corn starch and then combine with the ketchup mixture. Stir constantly until thickened. Add the green pepper and pineapple to the sauce. Stir to combine and serve with chicken, beef or vegetables.

SWEET AND SOUR SAUCE #2 (pareve)
A quick and easy recipe that can be poured over a dish or used as a dipping sauce.

1/3 cup rice wine vinegar
4 tablespoons brown sugar
1 tablespoon ketchup

1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water

In a small sauce pan mix together the vinegar, brown sugar, ketchup, and soy sauce. Bring the mixture to a boil. In a small bowl mix together the cornstarch and water, add to the other ingredients and stir to thicken. Makes 2/3 cup. This recipe can be doubled or tripled.

RED LEAF LETTUCE WITH SWEET AND SOUR DRESSING (dairy)

A Note about Cleaning Red Leaf Lettuce

Cut off lettuce base; soak lettuce in cold water with several drops of concentrated non-scented liquid detergent or vegetable wash; agitate leaves use a heavy stream of water to remove all foreign matter and soap from leaf surface or use a vegetable brush on both sides of the leaf; check several leaves from different areas under direct light.

1 bunch red leaf lettuce, torn
1 cup frozen peas, thawed;
1 cup shredded mozzarella cheese

1/2 cup toasted slivered almonds
1 cup white tuna, drained

In a bowl combine the lettuce, peas, cheese, almonds and tuna. Toss with the Sweet-and-Sour Dressing just before serving.

Sweet-and-Sour Salad Dressing

1/3 cup sugar
2 1/2 tablespoons rice wine vinegar
1 tablespoon diced onion
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/2 cup vegetable oil

Place the sugar, vinegar, onion, salts and pepper in a blender and pulse 2 to 3 times or until smooth. With the blender running, pour the oil through food chute in a slow, steady stream and process until smooth.

SWEET AND SOUR CHICKEN WITH RICE (meat)

2 lbs. chicken, skinned, boned & cut into pieces (cubes)
Garlic salt to taste
2 c. canned pineapple chunks, no sugar added, drained, reserve juice
1/4 cup vinegar
1/4 cup catsup
1/2 teaspoon salt

2 tablespoon brown sugar
1 tablespoon soy sauce
2 tablespoon cornstarch
1/4 teaspoon ground ginger
1 medium green pepper, cut into 1/4" strips
1 medium tomato, cut into wedges
2 cup cooked rice

In preheated non stick skillet or wok, brown chicken and season with garlic salt. Remove chicken and set aside. In same skillet combine reserved juice, vinegar, catsup, brown sugar, soy sauce, salt, cornstarch and ginger. Cook over low heat until thicken, 10 to 15 minutes. Add chicken, pepper, tomato and pineapple chunks. Continue to cook until vegetables are tender crisp and heated through. Serve over hot rice. 4 servings.

EZ SWEET AND SOUR VEGETABLES (pareve)

2 1/4 cups (approximately) frozen Oriental vegetables
1/4 cup pineapple chunks (reserve the juice)

Sauce:
3 tablespoons brown sugar
1 tablespoon rice vinegar
1/8 to 1/4 teaspoon salt
1/2 cup pineapple juice
1 tablespoon cornstarch

Mix together the sauce ingredients in a small bowl. Heat the wok and add oil. When oil is ready, add the frozen vegetables. Stir-fry until tender but not overcooked. Add pineapple chunks and sauce, giving sauce a quick re-stir. Cook until thickened and serve hot. Serves 3 to 4

SWEET AND SOUR WONTONS (meat or pareve)

If you’re looking for a vegetarian version, you could just deep-fry the wonton skins with out the meat filling.

1/2 pound ground chicken or turkey
1 package won ton wrappers
oil for frying
1 tablespoon oil
2 tablespoons brown sugar

3 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 teaspoon Ketchup
4 tablespoons water
1 tablespoon cornstarch (mix with 3 tablespoons water)

Place 1/2 teaspoon of ground chicken in each wrapper, and scrunch together the edge to make it a fan shape. Deep fry the wontons for a minutes of so until they're golden and crisp.

Drain the oil from the wontons. Heat 1 tablespoon of oil in a wok to medium-high. Then add sugar, vinegar, soy sauce, ketchup, and water. Mix in the corn starch water to thicken the sauce. Serve the hot sauce with the wontons. Make 36 wontons.

CREAMY SWEET AND SOUR DIP WITH VEGETABLES (dairy)

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons soy sauce
2 tablespoons chopped fresh basil
1 tablespoon oriental sesame oil
1 tablespoon toasted sesame seeds

1 tablespoon rice vinegar
1 teaspoon minced peeled fresh ginger
1 teaspoon sugar
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
salt and pepper to taste

Assorted cut-up vegetables (such as carrots, red bell peppers, sugar snap peas, and cucumbers)

Combine all dip ingredients in a glass bowl and whisk to blend. Season to taste with salt and pepper. (This dip can be prepared 1 day ahead of time and covered and refrigerated). Place the bowl with dip in center of platter. Surround the dip with assorted vegetables and serve. Makes 1 cup. This recipe can be doubled or tripled

SWEET AND SOUR RED PEPPER SAUCE (pareve)

A Note about Parsley

1. Soak herbs in cold water.

2. Add several drops of concentrated non-scented liquid detergent or vegetable wash.

3. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.

4. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.

5. Check both sides of each leaf under direct light.

6. If one or two insects are found, rewash the herbs.

7. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs for use in soups, such as dill or parsley, wash them thoroughly and place them in a cooking bag.

2 roasted red bell peppers, peeled and seeded (use fresh or jarred variety)
1/2 cup fresh parsley leaves, chopped
1 teaspoon garlic, minced

2 tablespoons lemon juice
1/2 cup oil
1 tablespoon sugar
Salt and Pepper, to taste
Hot sauce to taste, if desired

Place the roasted pepper, parsley garlic sugar and lemon juice in a food processor or blender and process until blended. Keep the processor blender going and slowly drizzle in the oil and mix until well blended. Generously season with salt and pepper, to taste. Add hot sauce to taste if desired. Mix well. Makes 2/3 cup. This recipe can be doubled or tripled.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.

Shabbat Shalom

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