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Pineapple Sweet and Sour Sauce
Pantry Chinese

Pineapple Sweet and Sour Sauce

4.8

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Whisk 1/4 cup pineapple juice and cornstarch together in a small bowl until smooth.
  2. 2 Combine remaining 1 3/4 cup pineapple juice, sugar, ketchup, vinegar, soy sauce, crushed pineapple, and garlic powder in a large pot over high heat. Stir in cornstarch mixture and cook, stirring frequently, until sauce comes to a gentle boil. Reduce the heat and simmer until sauce is clear and reaches desired consistency, 15 to 25 minutes.

By snstr_poptart

Duck Sauce
Pantry Chinese

Duck Sauce

4.6

Prep
20 min
Cook
45 min
Total
95 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place plums in a stockpot over medium-high heat. Stir in 1 cup water, apple juice, brown sugar, apricot preserves, soy sauce, garlic powder, and dry mustard.
  3. 3 Bring to a simmer, stirring frequently to dissolve brown sugar. Reduce the heat and continue simmering until fruit is completely soft, about 40 minutes. Remove from the heat and let cool for 30 minutes.
  4. 4 Transfer cooled mixture to a food processor or blender. Blend until completely smooth, adjusting the consistency with additional water if desired.
  5. 5 Cover and refrigerate until ready to use.

By NANCYLOUISEB

Chinese Hand-Pulled Noodles
Pantry Chinese

Chinese Hand-Pulled Noodles

3.6

Prep
60 min
Cook
10 min
Total
115 min

Instructions

  1. 1 Place flour in a large bowl and gradually mix in water. Mix until dough comes together; knead until smooth, 15 to 20 minutes. Cover with plastic wrap and let rest for 15 minutes.
  2. 2 Knead dough again for 2 minutes; cover and let rest for 15 minutes.
  3. 3 Knead dough one more time for 2 minutes. Divide into 4 equal pieces. Roll each piece into a 3/8-inch-thick sheet. Brush both sides of each sheet with oil. Stack sheet together; cover with plastic wrap and let rest for 10 to 15 minutes.
  4. 4 Fill a large saucepan with water and bring to boil.
  5. 5 Place one sheet of dough on a cutting board and slice into 1/8-inch-wide strips. Take one end of a strip in each hand and stretch it until it is 30 to 35-inches long. Fold it in thirds and stretch again to the same length; shake and slap against the counter several times to lengthen it to 2 to 3 yards. Drop it into boiling water. Add 2 to 3 more strips of noodles to boiling water; cook until tender, 5 to 10 minutes. Transfer drained noodles to a serving bowl.
  6. 6 Repeat with remaining sheets of dough.

By Ping Lo

Turmeric Honey Paste
Pantry American

Turmeric Honey Paste

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix honey, turmeric, coconut oil, and black pepper together in a resealable container using a butter knife until thoroughly combined. Cover and store in the refrigerator.

By Buckwheat Queen

Vegan Aquafaba Mayonnaise
Pantry American

Vegan Aquafaba Mayonnaise

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine chickpea liquid, whole chickpeas, lemon juice, and mustard in a tall container. Using an immersion blender, blend on high speed until smooth.
  2. 2 Reduce speed to low and slowly drizzle in oil until creamy. Season with salt. Cover and refrigerate for up to 1 week.

By Soup Loving Nicole

Roasted Red Pepper Aioli
Pantry American

Roasted Red Pepper Aioli

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.

By REBECCADK