[et_pb_section fb_built=”1″ _builder_version=”4.15.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.15.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.15.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.15.1″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
(Serves 4)\u00a0 Preparation time 15 minutes<\/em>\u00a0 Cooking time 15 minutes<\/em><\/p>\n I always have traditional ginger beer at hand since I brew the stuff.\u00a0 So I have experimented a lot using ginger beer in cooking.\u00a0 For example, I wondered whether you can you substitute it in a recipe that calls for juice\/coke\/beer\/ginger?\u00a0 It turns out you can!<\/p>\n I love Chinese cooking, having spent time in China and enjoy making various stir-fry dishes.\u00a0 Making a sweet-n-sour sauce with ginger beer is an easy and delicious way to flavour your stir-fry.\u00a0 The ginger beer provides the perfect balance of sweetness and tartness along with a lovely ginger flavour, all complementing a Chinese-style dish.\u00a0 Try this and you won\u2019t have to buy your sauce in a bottle anymore!<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.15.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”http:\/\/lizzsfizz.co.za\/w\/wp-content\/uploads\/2022\/08\/stir-fry.jpg” alt=”Chicken with ginger beer” title_text=”Chi” _builder_version=”4.15.1″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.15.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.15.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.15.1″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n You can stir-fry meat and vegetables of your choice in a wok.\u00a0 Thinly cut cabbage, carrots, onion, mushrooms, and pineapple work well for me.\u00a0 Pineapple is really great in a sweet-and sour-dish. I like to include chicken to add more protein.\u00a0 Pork also works well with a sweet and sour sauce.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.15.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.15.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.15.1″ _dynamic_attributes=”link_option_url” _module_preset=”default” link_option_url=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wYWdlIiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjQ2OSJ9fQ==@” global_colors_info=”{}”]<\/p>\n <\/p>\n \u00a03 Chicken breasts, cut into thin strips<\/p>\n \u00bc white cabbage, thinly sliced<\/p>\n 2 carrots cut julienne<\/p>\n 1 Onion sliced<\/p>\n 100 g mushrooms sliced<\/p>\n 100g pineapple, cubed<\/p>\n Peanut oil for frying\u00a0<\/p>\n Cooked rice or noodles to serve<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.15.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.15.1″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Heat wok over high heat for a minute, then add tablespoon peanut oil (or canola or sunflower oil).\u00a0 Allow the oil to heat up for about 30 seconds.\u00a0 Add the chicken strips and stir fry until the chicken is sealed and just cooked through.\u00a0 Place the chicken on a plate and set aside.\u00a0 Add another tablespoon of oil to the wok, and heat until hot.\u00a0 Add the vegetables and cook on high heat, stirring continuously.\u00a0 Cook for about 5 minutes, until vegetables are still slightly crunchy.\u00a0 While the vegetables are cooking, whisk up the sweet-n-sour sauce.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.15.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.15.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.15.1″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n 1.5 cups ginger beer<\/p>\n 2 tablespoons cornflour<\/p>\n 1 tablespoon soya sauce<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.15.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.15.1″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Mix ginger beer, corn flour and soya sauce in a bowl.\u00a0 Once your vegetables are almost cooked, pour the mixture over the vegetables in the wok.\u00a0 Turn heat down to medium avoid burning,\u00a0 and stir well while continuing to cook.\u00a0 Cook until the sauce thickens (about 3 minutes).\u00a0 \u00a0Stir in the cooked chicken, then remove from heat and serve immediately with rice or noodles.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.15.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.15.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.15.1″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Variations:\u00a0 <\/strong><\/p>\n Pork stir-fry – Replace the chicken with pork.<\/p>\n Or use fine green beans instead of cabbage.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" (Serves 4)\u00a0 Preparation time 15 minutes\u00a0 Cooking time 15 minutes I always have traditional ginger beer at hand since I brew the stuff.\u00a0 So I have experimented a lot using ginger beer in cooking.\u00a0 For example, I wondered whether you can you substitute it in a recipe that calls for juice\/coke\/beer\/ginger?\u00a0 It turns out you […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","spay_email":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-489","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/lizzsfizz.co.za\/w\/wp-json\/wp\/v2\/posts\/489","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/lizzsfizz.co.za\/w\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/lizzsfizz.co.za\/w\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/lizzsfizz.co.za\/w\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/lizzsfizz.co.za\/w\/wp-json\/wp\/v2\/comments?post=489"}],"version-history":[{"count":3,"href":"http:\/\/lizzsfizz.co.za\/w\/wp-json\/wp\/v2\/posts\/489\/revisions"}],"predecessor-version":[{"id":495,"href":"http:\/\/lizzsfizz.co.za\/w\/wp-json\/wp\/v2\/posts\/489\/revisions\/495"}],"wp:attachment":[{"href":"http:\/\/lizzsfizz.co.za\/w\/wp-json\/wp\/v2\/media?parent=489"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/lizzsfizz.co.za\/w\/wp-json\/wp\/v2\/categories?post=489"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/lizzsfizz.co.za\/w\/wp-json\/wp\/v2\/tags?post=489"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Recipe for Sweet ‘n sour Chicken and Vegetable stir fry:<\/u><\/h3>\n
Method:<\/h3>\n
To make the sweet-sour sauce:<\/u><\/h3>\n
Method<\/h3>\n