Type what you have

Ingredients

• ✓ ketchup
• canola oil
• garlic
• honey
• soy sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a nonstick skillet over medium heat. Add garlic; cook and stir until translucent, 3 to 4 minutes.
3. 3 Stir in ketchup, honey, and soy sauce and bring to a boil.
4. 4 Reduce heat and simmer, stirring occasionally, until flavors combine, about 5 minutes.

By Belinda Carter McDowell

Ingredients

• ✓ ketchup
• cornstarch
• white vinegar
• vegetable oil
• pineapple juice
• brown sugar
• salt

Instructions

1. 1 In a small saucepan over a medium-low heat, whisk (using a metal whisk) together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.

By Jackie

Ingredients

• ✓ ketchup
• pineapple juice
• honey
• brown sugar
• soy sauce
• hoisin sauce
• garlic
• ginger root

Instructions

1. 1 Combine pineapple juice, honey, ketchup, brown sugar, soy sauce, hoisin sauce, garlic, and ginger in a saucepan over medium heat. Whisk until well blended. Bring to a boil, stirring occasionally. Reduce heat to simmer; cook, stirring occasionally, until thickened, 25 to 30 minutes.

By Francine Lizotte Club Foody

Ingredients

• ✓ ketchup
• spaghetti
• salt
• butter
• onion
• button mushroom
• green bell pepper
• cocktail wiener
• tonkatsu sauce
• heavy cream

Instructions

1. 1 Fill an 8-quart stock pot half-full of water and bring to a boil. Add spaghetti and salt; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and return pasta to the stock pot.
2. 2 Melt butter in a large frying pan over medium-high heat. Add onion; saute until soft, about 5 minutes. Add mushrooms and bell pepper; continue to saute until lightly browned. Stir in sausages and cook until heated through, 2 to 3 minutes. Pour in ketchup, tonkatsu sauce, and cream; stir well. Season with salt and pepper. Cook until sauce thickens a little, 1 to 2 minutes.
3. 3 Pour sauce over the spaghetti in the stock pot. Mix well with tongs. Divide among serving bowls and serve immediately.

By hahna

Ingredients

• ✓ ketchup
• ground pork
• onion
• carrot
• rice vinegar
• white sugar
• soy sauce
• broccoli
• green bell pepper

Instructions

1. 1 Heat a large skillet over high heat. Add ground pork; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Add onion and carrots; stir-fry over high heat, about 2 minutes.
3. 3 Mix rice vinegar, ketchup, sugar, and soy sauce together in a bowl; stir into pork mixture.
4. 4 Stir in broccoli and bell pepper; cover, reduce heat to medium, and cook until broccoli is tender, 7 to 10 minutes.

By tanyagordon3

Ingredients

• ✓ ketchup
• firm tofu
• soy sauce
• maple syrup
• vinegar
• hot sauce
• sesame seed
• garlic powder
• black pepper
• liquid smoke

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly spray a non-stick baking sheet with oil.
2. 2 Slice tofu into 1/2-inch slices, and gently press excess water out of tofu. Cut sliced tofu into 1/2-inch cubes.
3. 3 In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, and hot sauce. Stir in sesame seeds, garlic powder, black pepper, and liquid smoke. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes.
4. 4 Place the tofu on the baking sheet in a single layer. Bake in a preheated oven for 15 minutes. Turn tofu, and bake until the tofu turns golden brown, about 15 minutes more.

By VICKY9999

Ingredients

• ✓ ketchup
• pork chop
• teriyaki sauce
• brown sugar
• chile-garlic sauce
• ginger
• garlic
• shallot
• garlic-pepper seasoning
• kosher salt

Instructions

1. 1 Place pork chops in the bottom of a slow cooker.
2. 2 Whisk teriyaki sauce, ketchup, brown sugar, chili garlic sauce, ginger, garlic, shallots, garlic pepper, and salt together in a bowl; pour over pork chops.
3. 3 Cook on High for 1 hour. Adjust setting to Low; cook on Low until pork chops are tender, about 3 hours more.

By FlamingoFanatic

Ingredients

• ✓ ketchup
• chicken breast
• honey
• soy sauce
• onion
• vegetable oil
• garlic powder
• water
• cornstarch
• sesame seed

Instructions

1. 1 Spread chicken evenly in a slow cooker. Stir together honey, soy sauce, ketchup, onion, oil, and garlic powder in a bowl; pour over chicken.
2. 2 Cook on Low for 3 to 4 hours or High for 1 1/2 to 2 1/2 hours.
3. 3 Remove chicken from sauce to a cutting board; set aside.
4. 4 Stir together water and cornstarch in a small bowl until smooth; stir into sauce in the slow cooker.
5. 5 Cook on High until sauce is slightly thickened, about 10 minutes.
6. 6 Cut chicken into bite-sized pieces; stir into sauce. Sprinkle with sesame seeds.

By Boadecea

Ingredients

• ✓ ketchup
• dungeness crab
• water
• cornstarch
• soy sauce
• vegetable oil
• garlic
• shallot
• red chili pepper
• lemon juice
• egg
• green onion

Instructions

1. 1 Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces.
2. 2 In a large bowl, mix together ketchup, water, cornstarch, and soy sauce.
3. 3 Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes.
4. 4 Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
5. 5 Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.

By Alicia N

Ingredients

• ✓ ketchup
• honey
• olive oil
• sesame seed
• soy sauce
• lemon juice
• sriracha sauce
• salt
• black pepper
• garlic powder
• ginger
• chicken breast

Instructions

1. 1 Mix honey, ketchup, oil, sesame seeds, soy sauce, lemon juice, Sriracha sauce, salt, pepper, garlic powder, and ginger in a medium bowl until well combined. Add chicken pieces and stir to coat. Cover the bowl and refrigerate for 2 to 6 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Transfer chicken and sauce into an oven-proof dish.
4. 4 Bake in the preheated oven for 8 minutes. Remove from the oven and turn chicken pieces over. Continue baking until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Yoly

Ingredients

• ✓ ketchup
• egg
• cornstarch
• garlic salt
• chicken thigh
• vegetable oil
• onion salt
• garlic salt
• black pepper
• white sugar
• vinegar
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Prepare chicken: Place beaten eggs in a shallow bowl. Combine cornstarch and garlic salt in a second shallow bowl.
3. 3 Dip chicken in egg, then press in cornstarch mixture to coat.
4. 4 Heat oil in a large skillet over medium-high heat. Cook chicken in hot oil until brown on all sides, sprinkling with onion salt, garlic salt, and pepper while frying, 3 to 5 minutes. Place browned chicken in a 9x13-inch casserole dish.
5. 5 Make sauce: Combine sugar, vinegar, ketchup, and soy sauce in a bowl. Pour sauce over chicken.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center near the bone should read at least 165 degrees F (74 degrees C).

By ANGIENAP

Ingredients

• ✓ ketchup
• all-purpose flour
• garlic powder
• salt
• black pepper
• chicken breast
• vegetable oil
• celery
• green bell pepper
• onion
• lemon juice
• pineapple
• brown sugar

Instructions

1. 1 Combine flour, garlic powder, salt, and pepper in a shallow dish. Roll chicken in flour mixture to coat.
2. 2 Heat 2 tablespoons oil in a skillet over medium-high heat. Add chicken; cook and stir until no longer pink in the center and the juices run clear, 8 to 10 minutes. Transfer to a plate.
3. 3 Heat remaining 1 tablespoon oil in the same skillet over medium heat. Add celery, bell peppers, and onion; cook and stir until slightly tender, about 5 minutes.
4. 4 Meanwhile, whisk ketchup, lemon juice, pineapple with syrup, and brown sugar together in a bowl.
5. 5 Return chicken to the skillet, pour in pineapple mixture, and bring to a boil. Cook and stir chicken and vegetables in the sauce until heated through, 2 to 3 minutes.

By wmbloomer

Ingredients

• ✓ ketchup
• canola oil
• chicken drumstick
• ginger
• salt
• potato starch
• gochujang
• oyster sauce
• mirin
• fish sauce
• garlic
• sesame seed
• black sesame seed

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Set a rack on a foil-lined baking sheet.
2. 2 Pour oil into a 10-inch cast iron skillet. Clip a candy thermometer to the side of the skillet. Heat over medium-high heat until oil reaches 375 degrees F (190 degrees C), about 10 minutes.
3. 3 Meanwhile, toss chicken, ginger, and salt together in a large bowl until evenly coated. Spread 1/2 cup potato starch in a shallow dish; dredge chicken to coat completely and evenly. Add remaining 1/2 cup potato starch as needed. Shake off excess and transfer to a plate.
4. 4 Add chicken to the skillet carefully, working in batches; fry until lightly golden, 2 to 3 minutes. Turn chicken over and fry until an instant-read thermometer inserted into the thickest part registers 175 degrees F (80 degrees C), 2 to 3 minutes more. Transfer to the rack on the prepared baking sheet. Reheat oil between batches to 375 degrees F (190 degrees C).
5. 5 Return chicken to the skillet in batches and fry again, about 2 minutes per side.
6. 6 Stir gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic together in a large bowl. Add cooked chicken and toss to coat. Sprinkle with white and black sesame seeds.

By TheOtherJuliaGulia

Ingredients

• ✓ ketchup
• udon noodle
• olive oil
• chicken breast
• onion
• red bell pepper
• cabbage
• carrot
• garlic
• soy sauce
• gochujang
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain noodles and rinse with cold water.
2. 2 Meanwhile, warm olive oil in large saucepan or wok over medium heat. Add chicken and sauté until cooked through, 3 to 4 minutes. Add onion, bell pepper, cabbage, carrots, and garlic. Cook for 3 to 4 minutes, allowing vegetables to maintain most of their crispness.
3. 3 Pour soy sauce over vegetables and chicken; sauté 1 to 2 minutes more. Add udon noodles and toss well. Mix in gojuchang and ketchup, thoroughly combining to mix all the flavors. Season with salt and pepper.

By Diana71

Ingredients

• ✓ ketchup
• olive oil
• carrot
• garlic
• ginger root
• chicken breast
• water
• peanut
• orange juice
• soy sauce
• brown sugar
• red pepper flakes
• cornstarch

Instructions

1. 1 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add carrots, garlic, and ginger; cook and stir until carrots are slightly softened, about 5 minutes. Transfer to a bowl.
2. 2 Add remaining 2 tablespoons olive oil to the same skillet. Add chicken; cook and stir until chicken is no longer pink in centers, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.
3. 3 Transfer about 1/4 cup sauce from the skillet to a small bowl; whisk in cornstarch until dissolved and smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 minutes.

By COOKINGQUEEN75

Ingredients

• ✓ ketchup
• chicken broth
• egg
• soy sauce
• chile-garlic sauce
• oyster sauce
• tamarind paste
• fish sauce
• palm sugar
• shallot
• garlic
• vegetable oil
• ginger root
• serrano pepper
• dungeness crab
• cilantro
• green onion

Instructions

1. 1 Whisk ketchup, chicken broth, egg, soy sauce, chili-garlic sauce, oyster sauce, tamarind paste, fish sauce, and palm sugar together in a bowl; set sauce aside.
2. 2 Combine shallots, garlic, oil, ginger, and serrano in a pot over medium-high heat; sauté until sizzling, about 2 minutes. Add crab to the pot, cover with a lid, and shake until crab is completely coated in shallot mixture. Remove lid; cook and stir until heated through, about 3 minutes.
3. 3 Add reserved sauce to the pot; reduce heat to medium. Cook and stir until sauce thickens and crab is hot about 5 minutes. Remove from heat; stir in cilantro and green onions.

By John Mitzewich

Ingredients

• ✓ ketchup
• vegetable oil
• pork loin
• salt
• butter
• green bell pepper
• onion
• garlic
• all-purpose flour
• white sugar
• white wine
• red wine vinegar
• water
• soy sauce
• black pepper

Instructions

1. 1 Heat oil in a large skillet over high heat. Place the pork in the oil and sprinkle with salt. Fry for 5 to 10 minutes, or until brown on all sides. Remove the pork from the oil, cover with foil to keep warm, and set aside.
2. 2 In the same skillet over medium heat melt the butter. Mix in the bell pepper, onion, and garlic and saute for 5 minutes. Stir in the flour and sugar and cook for 1 minute. Stir in the wine, vinegar, and water. Mix in the soy sauce, ketchup, and black pepper. Reduce heat to low and let simmer for 5 minutes, or until the sauce has thickened. Return the pork pieces to the skillet and stir until well combined.

By FURFNSLO

Ingredients

• ✓ ketchup
• canola oil
• onion
• garlic
• ginger root
• shrimp
• salt
• black pepper
• red pepper flake
• beer
• sugar
• cornstarch
• water
• sesame oil
• green onion

Instructions

1. 1 Heat canola oil in a large skillet over high heat. Add onion, garlic, and ginger; cook and stir until just fragrant, about 15 seconds. Add shrimp, salt, black pepper, and red pepper flakes; cook and stir until shrimp is slightly pink, about 2 to 4 minutes. Stir in beer, ketchup, and sugar; bring sauce to a boil.
2. 2 Dissolve cornstarch in water, and stir into boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and no longer transparent in the center, about 2 minutes more. Stir in sesame oil; remove from heat. Sprinkle with green onions and serve.

By misch

Ingredients

• ✓ ketchup
• water
• chicken broth
• soy sauce
• honey
• garlic
• rice vinegar
• sriracha sauce
• sesame oil
• ginger root
• red pepper flakes
• vegetable oil
• chicken breast
• water
• cornstarch

Instructions

1. 1 Combine water, chicken broth, ketchup, soy sauce, honey, garlic, rice vinegar, Sriracha, sesame oil, ginger root, and red pepper flakes for sauce in a medium bowl.
2. 2 Heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken, and stir-fry until chicken is opaque on all sides, 2 to 3 minutes. Transfer chicken to a plate.
3. 3 Reduce heat to medium and add the sauce to the wok. Whisk together water and cornstarch in a small bowl and add to the sauce, stirring constantly until the sauce starts to thicken, 3 to 5 minutes. Add chicken back to the wok, stir, and cook until reheated, about 2 minutes.

By lutzflcat

Ingredients

• ✓ ketchup
• green onion
• water
• cornstarch
• white rice
• water
• chicken breast
• olive oil
• orange peel
• five-spice powder
• red pepper flakes
• garlic
• white vinegar
• soy sauce
• orange juice
• brown sugar
• water

Instructions

1. 1 In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
2. 2 Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
3. 3 While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
4. 4 Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

By scarlett

Ingredients

• ✓ ketchup
• cilantro
• garlic
• cashew
• ginger root
• red chile pepper
• vegetable oil
• chile pepper sauce
• brown sugar
• soy sauce
• rice vinegar
• lemon
• cornstarch
• water
• black pepper
• salt
• chicken breast

Instructions

1. 1 Season chicken cubes with salt and black pepper.
2. 2 Mix water and cornstarch in a bowl until smooth; whisk in lemon juice, rice vinegar, ketchup, soy sauce, brown sugar, and chile pepper sauce into cornstarch mixture, stirring until brown sugar has dissolved and cornstarch is free of lumps.
3. 3 Place a heavy skillet over medium-high heat; pour in vegetable oil. Add slices of red chile and ginger to the hot oil. Cook, stirring often, until oil is flavored, about 2 minutes. Stir in cashews and garlic; cook until cashews are lightly golden brown, about 2 minutes more.
4. 4 Lightly toss seasoned chicken cubes with cashew mixture in skillet until combined, about 30 seconds. Turn heat down to medium-low and pour cornstarch mixture into the skillet. Stir constantly until sauce has thickened, about 30 seconds. If too thick, add a splash of water. Simmer 2 more minutes to heat the chicken through.
5. 5 Adjust levels of salt, black pepper, soy sauce, and chile pepper sauce to taste. Stir in cilantro just until wilted, about 15 seconds.

By John Mitzewich

Ingredients

• ✓ ketchup
• pineapple
• zucchini
• mushroom
• red bell pepper
• green bean
• carrot
• onion
• vegetable oil
• ginger root
• arrowroot powder
• sesame oil
• tamari
• maple syrup
• lemon juice
• pineapple juice
• firm tofu
• long-grain brown rice
• water

Instructions

1. 1 In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
2. 2 Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
3. 3 In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
4. 4 In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
5. 5 Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.

By jen

Ingredients

• ✓ ketchup
• white pepper
• ginger-garlic paste
• chile-garlic sauce
• soy sauce
• rice vinegar
• brown sugar
• cornstarch
• water
• chicken breast
• black pepper
• salt
• avocado oil
• red onion
• carrot
• green bell pepper
• red bell pepper
• pineapple tidbit

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Drain pineapple tidbits and place juice into a 1-cup liquid measuring cup. Place drained pineapple in a large mixing bowl; set aside.
3. 3 Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.
4. 4 Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.
5. 5 Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.
6. 6 Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.
7. 7 Drizzle chicken, pineapple, and vegetables with sauce to serve.

By Bibi

Ingredients

• ✓ ketchup
• ground pork
• cornstarch
• white pepper
• cayenne pepper
• ginger
• sugar
• sesame oil
• sake
• rice vinegar
• soy sauce
• garlic
• green onion
• red bell pepper
• carrot
• green cabbage
• vegetable oil
• wonton wrapper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut wonton wrappers into 1/4-inch strips. Transfer cut wonton wrappers to a baking pan and toss with oil. Spread out evenly.
3. 3 Bake in the preheated oven until browned, about 12 minutes. Let cool and reserve.
4. 4 Combine cabbage, carrot, bell pepper, green onions, and garlic for the bowl. Set aside.
5. 5 Mix soy sauce, rice vinegar, sake, sesame oil, sugar, ginger, cayenne, pepper, ketchup, and cornstarch together for sauce in a bowl and reserve.
6. 6 Add pork to a large skillet set over medium-high heat. Brown the meat well, while breaking up into small crumbles as it cooks, 5 to 7 minutes. Add the vegetable mixture and toss with the meat to combine. Cook, stirring, just until the veggies start to soften, about 2 minutes.
7. 7 Stir in the sauce and toss everything to combine. Cook and stir until the sauce has coated everything evenly, and the vegetables are cooked to desired doneness, 1 to 2 minutes more. Serve in a bowl with crispy wonton strips on top.

By John Mitzewich

Ingredients

• ✓ ketchup
• red pepper flakes
• garlic
• ginger root
• soy sauce
• pineapple juice
• pineapple
• orange marmalade
• water
• white vinegar
• sugar
• water
• cornstarch
• vegetable oil
• chicken breast
• all-purpose flour
• salt
• baking soda
• egg
• water

Instructions

1. 1 Beat ice water and egg together in a bowl using a whisk or a fork. Add baking soda and salt; beat to combine. Add 1 cup flour; beat until blended but lumpy.
2. 2 Place remaining 1 cup flour in a separate bowl. Dredge chicken pieces in flour, then dip in egg mixture, letting excess batter drip off.
3. 3 Heat vegetable oil in a wok or large, deep skillet over medium heat until a drop of water crackles when dropped in oil.
4. 4 Carefully lower chicken into the hot oil; fry until golden brown and no longer pink in centers, 3 to 4 minutes, flipping if needed. Set aside and keep warm.
5. 5 Combine cornstarch and 3 tablespoons water in a small bowl.
6. 6 Combine sugar, ketchup, vinegar, 1/2 cup water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and pepper flakes in a medium saucepan; bring to a boil. Add cornstarch mixture. Reduce heat; simmer, stirring frequently, until reaches desired thickness.
7. 7 Pour sauce over chicken and serve.

By bsims

Ingredients

• ✓ ketchup
• red chile paste
• iceberg lettuce
• garlic
• green onion
• mushroom
• water chestnut
• ground pork
• peanut oil
• rice vinegar
• brown sugar
• soy sauce
• water
• mustard
• sesame oil
• lemon juice
• rice vinegar
• soy sauce
• white sugar
• water

Instructions

1. 1 Combine 1/2 cup water and white sugar together in a small microwave-safe bowl. Warm in the microwave to dissolve sugar, about 30 seconds. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, ketchup, lemon juice, and sesame oil; mix until dipping sauce is well-blended. Cover with plastic wrap and chill, about 30 minutes.
2. 2 Combine dry mustard with a few drops of water. Mix in remaining water until mixture is the consistency of hot mustard.
3. 3 Whisk 2 tablespoons soy sauce, brown sugar, and ½ teaspoon rice vinegar in a small bowl to make stir-fry sauce.
4. 4 Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Add pork; cook and stir until browned, about 5 minutes. Add remaining 1 tablespoon oil, water chestnuts, mushrooms, green onions, and garlic; saute until flavors combine, about 2 minutes. Pour in stir-fry sauce; stir to coat pork mixture evenly, 3 to 4 minutes.
5. 5 Cut out lettuce stem and wash thoroughly. Discard outer leaf. Carefully peel off whole leaves and slice in half lengthwise. Arrange on a plate lined with paper towels.
6. 6 Scoop dipping sauce into small bowls or ramekins. Mix in hot mustard and red chile paste to desired level of spiciness. Spoon pork filling into lettuce halves and roll up; top or dip wraps with dipping sauce.

By Amy Lawler

Ingredients

• ✓ ketchup
• cilantro
• green onion
• lime
• carrot
• bean sprout
• peanut
• egg
• shrimp
• cayenne pepper
• red pepper flake
• sugar
• lime juice
• soy sauce
• peanut butter
• sweet chile sauce
• fish sauce
• rice wine vinegar
• garlic
• onion
• peanut oil
• rice noodle

Instructions

1. 1 Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
2. 2 Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
3. 3 Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
4. 4 Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
5. 5 Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.

By n0xzemagrl

Ingredients

• ✓ ketchup
• white rice
• green onion
• black pepper
• salt
• peanut
• chicken broth
• red bell pepper
• zucchini
• peanut oil
• cornstarch
• water
• sesame oil
• chili paste
• white vinegar
• garlic
• brown sugar
• rice vinegar
• chicken breast
• brown sugar
• soy sauce
• white wine
• green onion

Instructions

1. 1 Whisk 3 finely chopped green onion white parts, 1 tablespoon white wine, 1 tablespoon soy sauce, and 1 teaspoon brown sugar together in a bowl. Add chicken pieces; toss to coat. Cover bowl; refrigerate for 1 hour.
2. 2 Whisk rice wine vinegar, remaining 2 tablespoons white wine, 2 tablespoons brown sugar, garlic, white vinegar, remaining 1 tablespoon soy sauce, sambal chili paste, sesame oil, and ketchup together in a bowl; set aside.
3. 3 Whisk water and cornstarch together in a separate small bowl; set aside.
4. 4 Heat peanut oil in a heavy duty, nonstick skillet over high heat. Add chicken; cook and stir until chicken begins to brown, about 2 minutes.
5. 5 Stir in zucchini and bell pepper; cook 2 minutes. Add chicken broth; stir.
6. 6 Stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in centers, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat.
7. 7 Toss in peanuts; season with salt and black pepper. Stir in ¼ cup green onion tops. Serve over white rice.

By John Mitzewich

Ingredients

• ✓ ketchup
• mayonnaise

Instructions

1. 1 Mix ketchup and mayonnaise together in a small bowl until thoroughly blended.

By Keith Horrocks

Ingredients

• ✓ ketchup
• ham
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the ham in a baking dish or roasting pan with the flattest side down. Cover with ketchup then use your hands to pack brown sugar into the ketchup. Cover the ham loosely with aluminum foil.
3. 3 Bake in the preheated oven until heated through and sugar has caramelized, about 1 hour.

By LEXY821