Sweet and sour sauces have forever held a special place in my heart and this recipe of sweet and sour vegetables has been a household favorite for years. Incredibly flavorful, subtly sweet with a tangy kick, this recipe comes together in a flash and calls for only a handful of ingredients. I used frozen vegetables to make this, but you can always use fresh, seasonal vegetables, or just about any veggie you have on hand. The sweet and sour sauce is made with pineapple juice, brown sugar, and rice vinegar, and goes great with a steaming bowl of white rice. Bonus points for serving it with Jasmine rice! Mmm…perfect! Dinner ready in minutes! Here’s what you’ll need:
Cook Time: 7 minutes
- 2 1/4 cups (approximately) frozen vegetables, cut into bite-size pieces (Peas, beans, carrots, cauliflower and maybe some bok choi if you have some lying around work best)
- 3 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1/8 to 1/4 teaspoon salt
- 1/2 cup pineapple juice
- 1 tablespoon cornstarch
- 1 tablespoon oil for stir-frying
- 1/2 cup pineapple chunks
Mix together the sauce ingredients in a small bowl.
Heat the wok and add oil. When oil is ready, add the frozen vegetables. Stir-fry until tender but not overcooked. Add pineapple chunks and sauce, giving sauce a quick re-stir. Cook until thickened and serve hot. Serves 3 – 4, as part of a multicourse meal.