Post by April B. on Feb 17, 2003 10:53:47 GMT -6
Sweet & Sour Rabbit Oriental Salad
Dressing
1/4 cup sugar
1 Tbl cornstarch
1/2 cup ketchup
3 Tbl vinegar
2 Tbl pineapple juice
2 Tbl soy sauce
Salad
2 Tbl oil
1 cup thin sliced carrots
1/2 bell pepper, cut in strips
2 cups Rabbit, cut in strips
1 (4.1/2 oz.) jar mushrooms, drained
1 (8 oz.) can pineapple chunks in its own juice, drained, reserving 2 Tbl of juice fro dressing
4 cherry tomatoes
In a small bowl, combine sugar and cornstarch. Add remaining dressing ingredients. Blend well and set aside.
Heat large skillet or wok till hot. Add 1 Tbl of oil, heat till it ripples. Stir-fry carrots and green peppers fro 2 minutes or till crisp-tender. Remove from pan.
Heat remaining 1 Tbl of oil. Add Rabbit and stir-fry for 5 minutes or until done. Add dressing cook till thick. Add mushrooms, carrots and green peppers, cook till thoroughly heated.
Arrange lettuce on plates and spoon meat-vegetable mixture over lettuce. Top with pineapples and tomatoes. Serve immediately.
Dressing
1/4 cup sugar
1 Tbl cornstarch
1/2 cup ketchup
3 Tbl vinegar
2 Tbl pineapple juice
2 Tbl soy sauce
Salad
2 Tbl oil
1 cup thin sliced carrots
1/2 bell pepper, cut in strips
2 cups Rabbit, cut in strips
1 (4.1/2 oz.) jar mushrooms, drained
1 (8 oz.) can pineapple chunks in its own juice, drained, reserving 2 Tbl of juice fro dressing
4 cherry tomatoes
In a small bowl, combine sugar and cornstarch. Add remaining dressing ingredients. Blend well and set aside.
Heat large skillet or wok till hot. Add 1 Tbl of oil, heat till it ripples. Stir-fry carrots and green peppers fro 2 minutes or till crisp-tender. Remove from pan.
Heat remaining 1 Tbl of oil. Add Rabbit and stir-fry for 5 minutes or until done. Add dressing cook till thick. Add mushrooms, carrots and green peppers, cook till thoroughly heated.
Arrange lettuce on plates and spoon meat-vegetable mixture over lettuce. Top with pineapples and tomatoes. Serve immediately.
