Sweet & Sour Vegetable Stir-Fry
Recipe: #27747
August 20, 2017
Categories: Chinese, Wok/Stir-Fry, Gluten-Free, Low Cholesterol, Vegetarian, Vegetarian Dinner, more
"A stir-fry for vegetarians. To be served over hot rice. Allow 2 cups of raw vegetables per serving. Choose several among these, preferably choosing more than one type:"
Original is 6 servings
Ingredients
- FOR HARD VEGETABLES
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- FOR MEDIUM
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- FOR SOFT
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- Also, as one of the "soft" vegetables you may substitute chopped pineapple (or pineapple chunks)
- FOR SAUCE
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Nutritional
- Serving Size: 1 (106.4 g)
- Calories 125.5
- Total Fat - 7.8 g
- Saturated Fat - 1.1 g
- Cholesterol - 0.6 mg
- Sodium - 911.2 mg
- Total Carbohydrate - 11.4 g
- Dietary Fiber - 0.4 g
- Sugars - 5.9 g
- Protein - 3.2 g
- Calcium - 58.1 mg
- Iron - 1.2 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Assemble and prepare all ingredients and set aside.
Step 2
Heat large skillet, add 1 Tbsp. of the sesame oil, the vegetable oil, and the water and heat on moderately high heat.
Step 3
When the mixture is quite hot, stir-fry the "hard" vegetables.
Step 4
When they are halfway to crisp-tender, add the "medium" vegetables, then the "soft" ones, which should just wilt. For sprouts, this takes 2-3 minutes; pea pods--5-8 minutes.
Step 5
Stir till all of the vegetables are crisp-tender, then turn off the heat and leave uncovered while making the sauce.
Step 6
Heat the remaining 1 Tbsp. sesame oil in a heavy saucepan, then add the garlic and sauté over low heat.
Step 7
Pour stock (pineapple juice) over the garlic, then add the soy sauce, sherry, ginger, vinegar, and honey.
Step 8
Dissolve the cornstarch in a little cold water before adding to the liquid in the pan.
Step 9
When the liquid is just about to boil, lower heat and whisk in the cornstarch.
Step 10
Heat just till thick, stirring constantly.
Tips
No special items needed.
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