GENERAL TSAO'S STIR FRY SAUCE
Make and share this General Tsao's Stir Fry Sauce recipe from Food.com.
Provided by Nyteglori
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a large bowl combine cornstarch and water.
- Mix together. Add remaining ingredients and stir all together until sugar dissolves.
- Refrigerate until needed.
Nutrition Facts : Calories 447.9, Fat 0.4, SaturatedFat 0.1, Sodium 2202.7, Carbohydrate 107.4, Fiber 0.7, Sugar 75.7, Protein 5.3
GENERAL TSO'S CHICKEN AND ROASTED VEGETABLE STIR-FRY
Tonight, stay in for Chinese! This restaurant favorite goes from freezer to table in about 30 minutes. From my 3rd Edition Fresh, Fast and Fabulous Sam's Club Cookbook. A collection of simple, satisfying meals from Sam's Club members and culinary partners.
Provided by ElizabethKnicely
Categories Chicken
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Line 2 cookie sheets with aluminum foil. Place both unopened sauce packets into a bowl containing hot water to thaw.
- Toss vegetables with vegetable oil, salt and pepper in a large bowl. Transfer to 1 cookie sheet. Bake for 5 minutes.
- Place chicken from both bags onto remaining prepared cookie sheet. Reduce oven temperature to 425°F and place chicken in oven with vegetables. Cook for an additional 20 minutes or until the internal temperature of the chicken reaches 165°F.
- Remove both trays from oven and toss chicken and vegetables with thawed General Tso's sauce. Serve with rice, if desired.
Nutrition Facts : Calories 375.8, Fat 26.6, SaturatedFat 6.8, Cholesterol 106.3, Sodium 193.8, Carbohydrate 5.8, Fiber 2, Sugar 2.9, Protein 27.3
GENERAL TSO'S TOFU STIR-FRY
General Tso refers to the sauce rather than the dish itself - this sweet sticky sauce, usually served with chicken, is a staple of North American Chinese restaurants.
Provided by Donal Skehan
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the tofu into 2-centimetre (3/4-inch) cubes and dry well on paper towels. Put half the cornstarch into a food bag, add the tofu cubes and toss to coat, then add the remaining cornstarch and toss again. Set aside for 5 minutes to become slightly tacky.
- Mix the rice vinegar, soy sauce, hoisin sauce and brown sugar together in a bowl and set aside.
- Heat the sunflower oil in a wok or frying pan over a high heat and cook the tofu for 1 to 2 minutes on each side until golden brown. Remove from the pan and set aside to drain on paper towels. Drain any excess oil from the wok.
- Allow the wok to cool a little, then add the sesame oil, ginger, garlic and chile and gently fry for about 1 minute before adding the blended sauce ingredients with 150 milliliters (2/3 cup) water. Bubble until you have a thick, glossy sauce.
- Return the tofu to the pan and toss to coat all over. Serve with steamed basmati or brown rice and broccoli.
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- Give the ingredients a good whisk until the sugar is dissolved, and the ingredients are well incorporated.
- To use the sauce, whisk well (if stored in a jar, shake very well) as the cornstarch usually sits at the bottom. And cook in skillet until it thickens, then toss with the prepared chicken.
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- Mix all the ingredients except the stock in a jar and shake to combine. Every time before you use the sauce, shake well to dissolve all the cornstarch. Pour 1/3 cup sauce into a bowl and add 1/3 cup stock (it can be either chicken stock, vegetarian stock, or water). Mix well again right before pouring into the pan.
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