Ingredients with Measurements:
- 1 lb drywors
- 1/2 cup brown sugar
- 1/2 cup white vinegar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 1/4 cup water
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
Special Equipment Needed:
- Large skillet or wok
- Mixing bowl
Step-by-Step Instructions:
1. In a mixing bowl, whisk together brown sugar, white vinegar, ketchup, soy sauce, pineapple juice, water, and cornstarch until well combined. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add chopped onion and bell peppers to the skillet and stir-fry for 2-3 minutes or until they are slightly softened.
4. Add drywors to the skillet and stir-fry for another 2-3 minutes or until they are slightly browned.
5. Pour the sweet and sour sauce over the drywors and vegetables in the skillet.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5-7 minutes or until the sauce has thickened and the drywors are fully cooked.
7. Serve hot with rice or noodles.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 380
- Total Fat: 18g
- Cholesterol: 60mg
- Sodium: 1700mg
- Total Carbohydrates: 36g
- Dietary Fiber: 2g
- Sugars: 29g
- Protein: 20g
Substitutions for ingredients:
- Drywors can be substituted with any type of sausage or meat of your choice.
- Pineapple juice can be substituted with orange juice or apple juice.
Variations:
- Add diced pineapple or canned pineapple chunks to the dish for extra sweetness.
- Use different types of bell peppers or add other vegetables such as carrots or broccoli to the dish.
Tips and Tricks:
- Make sure to stir-fry the drywors and vegetables quickly over high heat to prevent them from becoming too soft.
- Adjust the amount of sugar and vinegar in the sauce to your liking.
- If the sauce is too thick, add a little more water to thin it out.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the leftovers in a microwave or on the stove over low heat until heated through.
Presentation Ideas:
- Serve the sweet and sour drywors in a large bowl or on a platter with rice or noodles on the side.
- Garnish with chopped green onions or sesame seeds for added flavor and color.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested Side Dishes:
- Steamed vegetables such as broccoli or bok choy
- Egg rolls or spring rolls
- Fried rice
Troubleshooting Advice:
- If the sauce is too thin, mix a little more cornstarch with water and add it to the skillet to thicken the sauce.
- If the drywors are too dry, add a little more oil to the skillet before stir-frying.
Food Safety Advice:
- Make sure to cook the drywors and vegetables to an internal temperature of 165°F to ensure they are fully cooked and safe to eat.
Food History:
- Sweet and sour dishes originated in China and have since become popular in many other countries, including South Africa where drywors is a popular snack.
Flavor Profiles:
- Sweet, sour, and savory.
Serving Suggestions:
- Serve hot as a main dish with rice or noodles.
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Region: South African