Sweet & Sour Vegetable Stir-Fry

6
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"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 recipe yields 6 servings
OK
  • FOR HARD VEGETABLES
  • FOR MEDIUM
  • FOR SOFT
  • Also, as one of the "soft" vegetables you may substitute chopped pineapple (or pineapple chunks)
  • FOR SAUCE

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 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 & Variations


No special items needed.

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