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Sweet and Sour Peanuts Recipe
|Muscovado sugar||3 Ounce (85 Gram)|
|Wine vinegar||75 Milliliter (5 Tablespoon)|
|Soy sauce||45 Milliliter (3 Tablespoon)|
|Arrowroot||15 Milliliter (1 Tablespoon)|
|Red pepper||1 Large|
|Fresh bean sprouts||4 Ounce (115 Gram)|
|Shelled roasted peanuts||4 Ounce, unsalted (115 Gram)|
|Canned bamboo shoots||8 Ounce, drained (225 Gram)|
Calories 290 Calories from Fat 125
% Daily Value*
Total Fat 15 g22.8%
Saturated Fat 2 g9.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 874.1 mg36.4%
Total Carbohydrates 35 g11.6%
Dietary Fiber 4 g15.9%
Sugars 25.1 g
Protein 7 g14.5%
Vitamin A 20.8% Vitamin C 72.7%
Calcium 3.1% Iron 9.7%
*Based on a 2000 Calorie diet
1. Take a saucepan, add soy sauce, wine vinegar, sauce and arrowroot and blend thoroughly. Bring to boil, stir and cook till a clear and thick mixture is formed and keep aside.
2. Slice the pepper into halves, discard the seeds and make ½ in x 2 in thin strips.
3. Add all the ingredients, sauce and pepper strips, bring to boil, lower the heat and simmer, stirring intermittently, till pepper strips turn tender.
4. Serve hot.