Saturday, August 7, 2010

Sweet & Sour Veggie Stir Fry

This is one of my favorite dishes to make. It is really simple, and really delicious. Whenever I eat chinese food I always order something with the Sweet & Sour Sauce. This recipe really duplicates that taste very well, and is much healthier! You can add meat to this dish if you like. We used tofu in this one.

  • 1 Tb cornstarch or arrowroot powder
  • 3/4 cup vegetable broth
  • 3 Tb of rice vinegar
  • 3 Tb of turbinado sugar
  • 1 Tb ketchup
  • 2 Tbs soy sauce
  • 1/2 tsp ground ginger
  • 1/4 tsp cayenne pepper
  • 2 Tb olive oil
  • 4-5 minced garlic cloves
  • 1 diced onion
  • 2 sliced carrots
  • 1/2 cup cherry tomatoes, cut in half
  • 1 diced green or red bell pepper
  • 1/2 cup sliced mushrooms
  • 1/2 cup pineapple chunks
  • 1 14oz package of extra firm tofu, drained and cut into 1 inch cubes

In a large bowl, mix together the cornstarch and veg broth, then add vinegar, sugar, ketchup, soy sauce, ginger, and cayenne until mixed well.

In a large skillet or work, stir-fry the garlic, onion, and carrots in the olive oil about 5 minutes until carrots begin to soften. Add the tomatoes, pepper, mushrooms, and pineapple and stir-fry another 2-3 minutes.

Add the veg broth mixture to the veggies and cook until mixture thickens, about 5-7 minutes. Add tofu and allow to cook at least 5 minutes more. Serve over brown rice and enjoy!

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