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steve_b_wales

Canada Goose breast sweet & sour stir fry

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I decided to use one half of the breast and make a stir fry. I lightly fried the meat first, then mixed the mushroom & vegetables with the sweet & sour sauce, then towards the end, added egg noodles. I didn't think the meat (being strong tasting) would go with the sweet & sour souce, but it turned out okay.

Very tasty too, and I'm going to use the other side of the breast with a stir fry again, soon.

 

stir_fry_2.jpg

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That looks and sounds delicious, I do enjoy it when people share recipes.. thats what its about..

I will give this a try..

Thank you for posting 

Terry

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52 minutes ago, Terry2016 said:

That looks and sounds delicious, I do enjoy it when people share recipes.. thats what its about..

I will give this a try..

Thank you for posting 

Terry

The mushroom/Vegetables were in packets, bought from Morrison's, as was the sweet & sour sauce, but can also be purchased from other supermarkets.

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Sweet and Sour sauce is soooo easy to make - White Wine Vinegar/Ketchup and Sugar is all you really need with a little Cornflour for thickening - couple of Pineapple chunks if you like - better than shop bought.

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20 hours ago, bruno22rf said:

Sweet and Sour sauce is soooo easy to make - White Wine Vinegar/Ketchup and Sugar is all you really need with a little Cornflour for thickening - couple of Pineapple chunks if you like - better than shop bought.

Thanks. I'll give it a go.:good:

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100g ketchup + 100g sugar + 100ml white wine vinegar (Aldi do a cheap one)  and 175ml water - whisk in a pan and heat until the the ingredients are mixed (about a minute) then add about a tablespoon of cornflower + or - depending on how thick you want the sauce - heat gently for about another minute and jobs done - I add pineapple chunks and some really thinly sliced carrots (raw) just to add that little extra.If you find it too sweet or too sour you simply alter the vinegar or sugar quantities next time. 

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23 hours ago, bruno22rf said:

100g ketchup + 100g sugar + 100ml white wine vinegar (Aldi do a cheap one)  and 175ml water - whisk in a pan and heat until the the ingredients are mixed (about a minute) then add about a tablespoon of cornflower + or - depending on how thick you want the sauce - heat gently for about another minute and jobs done - I add pineapple chunks and some really thinly sliced carrots (raw) just to add that little extra.If you find it too sweet or too sour you simply alter the vinegar or sugar quantities next time. 

Thanks. I was going to ask you what proportions you use to make it. :good:

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On 18/04/2019 at 21:23, bruno22rf said:

Sweet and Sour sauce is soooo easy to make - White Wine Vinegar/Ketchup and Sugar is all you really need with a little Cornflour for thickening - couple of Pineapple chunks if you like - better than shop bought.

I tried the above recipe and it was excellent. The next time though, I will reduce the amount of vinegar. I added Pineapple chunks too. :good:

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Easy to alter to your own taste - I like mine a little sharper and I'm addicted to dipping chips in it! So cheap and easy to make.

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I've just made another batch of S&S sauce with added pineapple. I slightly reduced the vinegar and added a little bit more water. It tastes good and will be used this evening with cubed chicken breast and rice.

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Posted (edited)
On 18/04/2019 at 17:37, steve_b_wales said:

I decided to use one half of the breast and make a stir fry. I lightly fried the meat first, then mixed the mushroom & vegetables with the sweet & sour sauce, then towards the end, added egg noodles. I didn't think the meat (being strong tasting) would go with the sweet & sour souce, but it turned out okay.

Very tasty too, and I'm going to use the other side of the breast with a stir fry again, soon.

 

stir_fry_2.jpg

For the noodles, (if they are the dried type), place in a bowl and pour boiling water over them and stand until soft. Drain and rinse with cold water and drain again. Return to bowl and add soy sauce and sesame oil (drizzle). Mix well. Place cling film over the bowl and place in the fridge overnight to absorb the liquids. Use as normal. Add bean shoots.

Edited by Penelope

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If you use Chicken breast then try "velveting" it first - really easy to do and the meat is so tender and moist - never have to eat dry or chewy chicken again. It'a a technique commonly used in Chinese cookery bit works in any dish.

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5 hours ago, bruno22rf said:

If you use Chicken breast then try "velveting" it first - really easy to do and the meat is so tender and moist - never have to eat dry or chewy chicken again. It'a a technique commonly used in Chinese cookery bit works in any dish.

Not a term I've come across before. How does that work?

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Buy a bottle of Rice Wine Vinegar and a box of Cornstarch (Morrisons do both) then ask google - it's so easy and if you do it once I reckon you will use the method time and time again. I think that it coats the meat and seals in the moisture - we treat chicken this way for our chinese and Indian dishes - wish I had discovered it years ago cos the difference is remarkable.

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16 hours ago, bruno22rf said:

Buy a bottle of Rice Wine Vinegar and a box of Cornstarch (Morrisons do both) then ask google - it's so easy and if you do it once I reckon you will use the method time and time again. I think that it coats the meat and seals in the moisture - we treat chicken this way for our chinese and Indian dishes - wish I had discovered it years ago cos the difference is remarkable.

Thanks for that - every day a school day on here

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