July 21, 2006

Filed under: Uncategorized — ros @ 10:19 am


Sweet and Sour with Egg Fried Rice


This can be a nice student recipe done with turkey and served with plain boiled basmati rice or, alternatively, something a little more extravagant. If you are any good at making tempura style batter, I’d suggest mixing some of that with chinese five spice and then coating and deep frying the meat.

Ingredients  (student version - serves 3 generously, cost approximately £1.30 per person)

  • 600g diced turkey thigh
  • 1 1/2 peppers
  • vegetable oil for frying
  • 1 large onion
  • 2 small garlic cloves, minced 
  • 1 tin (420g) pineapple chunks in natural juice 
  • 1 level tablespoon ginger powder
  • 1 teaspoon sugar
  • half a mug of water
  • 2 teaspoons of tomato paste 
  • flour paste to thicken  


  1. Peel and halve the onion. Cut each half into three lengthways and then into three widthways. The idea is that you have roughly 1 inch squares on onion. Cut the peppers into similar sized pieces. 
  2. Fry the meat pieces in a little oil until they are cooked through. Remove from the pan and keep warm.
  3. Add the onion to the pan and fry for a minute or two on low heat until it is just starting to soften. Add the peppers, and fry for another minute. 
  4. Add the pineapple with its juice, the tomato paste, and the ginger powder. Mix well. Dissolve the sugar in the water and add that. Simmer until the peppers are just cooked and the onion is still a little crunchy.
  5. Add a capful of vinegar, stir and taste. Add more vinegar or ginger powder to taste.
  6. Pour in the flour paste and stir until the sauce has thickened.
  7. Mix in the meat and serve over plain boiled basmati rice.

The Full Price Version:  Substitute pork or chickenn for the turkey if you like and fresh ginger can be used instead of powder. Use sesame oil for frying and serve the dish with egg fried rice.  If you can make good batter, deep fry battered meat in vegetable oil. The batter could be mixed with a couple of teaspoons of five spice. If you do this, don’t mix the meat with the sauce as the batter will go soggy. Simply place the battered meat on the rice and pour the sauce over.

 my notes on making tempura batter are here in step 1 of this recipe.

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