This sweet and sour stew is a lot like the sweet and sour "chikk'n" you might enjoy, but a healthier version of it that's really easy to make. The flavor of the sauce will remind you of what you get at the restaurant, but something you can make and enjoy at home.
Prep Time10 minutesmins
Cook Time20 minutesmins
Rice40 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Asian, Chinese, Fusion
Keyword: bell peppers, carrots, onions, pineapple
Servings: 6Servings
Calories: 251kcal
Author: Jen deHaan
Ingredients
Sauce:
6ozPineapple juiceDrained juice from ~14oz can of chunks. (or chunks if prefer)
Add all ingredients for the sauce to a blender and blend until smooth.
Chop all vegetables for the stir fry into large chunks. Add a small amount of water to the bottom of a pan on the stovetop, and saute the green beans and onions for about 5 minutes or until starting to go tender. Add the remaining vegetables except for the tomatoes, and your choice of additions (such as soy curls), and saute for another few minutes.
Add the sauce and bring to a simmer, and stir occasionally for about 10 minutes. In the final couple minutes of cooking, add the tomatoes and allow them to warm in the sauce.
Serve over rice.
Notes
To reduce sodium, use 2 Tbsp of Tamari, sub a low-sodium miso, or omit entirely.Adjust the dates to desired level of sweetness. This will depend on what kind of tomato jam, ketchup, or paste you are using.Find the tomato jam recipe here. If using tomato paste, start with about 1/4 cup and add more to taste.Soy curls are a good addition to this recipe. Soy curls are a very low-processed form of soy, are GMO free, and pesticide free. You can read about how they are made. Many in the WFPB community do not consider this a processed food. Learn more here, and find them on Amazon here.