Ingredients with Measurements:
- 1 cup of jeow bong (Laotian chili paste)
- 1/2 cup of sugar
- 1/2 cup of rice vinegar
- 1/4 cup of soy sauce
- 1/4 cup of water
- 1 tablespoon of cornstarch
- 1 tablespoon of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/2 cup of sliced bell peppers
- 1/2 cup of sliced onions
- 1/2 cup of pineapple chunks
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Whisk
Step-by-step instructions:
1. In a bowl, whisk together the sugar, rice vinegar, soy sauce, water, and cornstarch until the cornstarch is fully dissolved.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the minced garlic and ginger and stir-fry for 30 seconds.
4. Add the sliced bell peppers and onions and stir-fry for 2-3 minutes until they are slightly softened.
5. Add the jeow bong and stir-fry for 1-2 minutes until fragrant.
6. Pour in the sweet and sour sauce and stir-fry for 2-3 minutes until the sauce thickens and coats the vegetables.
7. Add the pineapple chunks and stir-fry for another minute until heated through.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 5g
- Total carbohydrates: 50g
- Protein: 2g
Substitutions for ingredients:
- Jeow bong can be substituted with any chili paste or hot sauce.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Pineapple chunks can be substituted with canned mandarin oranges or diced mango.
Variations:
- Add sliced carrots, broccoli florets, or snow peas for extra vegetables.
- Use chicken, shrimp, or tofu instead of vegetables for a protein-packed version.
- Add chopped peanuts or cashews for extra crunch.
Tips and tricks:
- Be careful when stir-frying the jeow bong as it can splatter and burn easily.
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less sugar and vinegar.
- If the sauce is too thick, add a splash of 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 stovetop until heated through.
Presentation ideas:
- Serve the sweet and sour jeow bong in a large bowl or on a platter with steamed rice on the side.
Garnishes:
- Garnish with chopped cilantro or green onions for extra flavor.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice
- Stir-fried noodles
- Egg rolls or spring rolls
Troubleshooting advice:
- If the sauce is too thin, whisk in more cornstarch until desired thickness is achieved.
- If the sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to cook the vegetables and protein until fully cooked to avoid any foodborne illnesses.
Food history:
- Jeow bong is a traditional Laotian chili paste made with dried chili peppers, garlic, and fish sauce.
Flavor profiles:
- Sweet and sour with a spicy kick from the jeow bong.
Serving suggestions:
- Serve as a main dish with steamed rice or as a side dish to complement other Asian-inspired dishes.
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Region: Thai