Sweet Sour Vegetables Recipe

Name: Sweet Sour Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: 1/2 cup water, plus 1 tablespoon as needed; 1 cup sliced carrots; 1 cup sliced mushrooms; 1/2 cup chopped onion; 1/2 cup sliced water chestnuts; 1 cup chopped green bell pepper; 1 tablespoon cornstarch; 1/2 cup unsweetened pineapple juice; 2 cloves garlic, minced; 1/2 cup ketchup; 1/4 cup low sodium soy sauce; 1 (20 ounce) can unsweetened pineapple chunks, drained, reserving 1/4 cup juice; 2 tablespoons rice vinegar

This vibrant vegetarian Sweet and Sour Vegetables recipe is a guaranteed crowd-pleaser! A quick and easy 30-minute meal bursting with sweet, tangy, and savory flavors. Perfectly tender vegetables tossed in a homemade sweet and sour sauce – you'll be making this recipe again and again! Inspired by recipes #33720 and #33931.

Prep Time 15 mins

Cook Time 30 mins

Calories 78.8 kcal

Protein 3g

Rating 4.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sweet Sour Vegetables

1/2 cup water, plus 1 tablespoon as needed
1 cup sliced carrots
1 cup sliced mushrooms
1/2 cup chopped onion
1/2 cup sliced water chestnuts
1 cup chopped green bell pepper
1 tablespoon cornstarch
1/2 cup unsweetened pineapple juice
2 cloves garlic, minced
1/2 cup ketchup
1/4 cup low sodium soy sauce
1 (20 ounce) can unsweetened pineapple chunks, drained, reserving 1/4 cup juice
2 tablespoons rice vinegar

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How to Make Sweet Sour Vegetables

Heat 1/4 cup water in a large skillet over high heat until boiling.
Add 1 cup sliced carrots, 1 cup sliced mushrooms, 1/2 cup sliced water chestnuts, 1/2 cup chopped onion, and 1 cup chopped bell pepper to the skillet.
Cover and cook on high heat for 1 minute.
Uncover and continue cooking until vegetables are tender-crisp, about 5-7 minutes, adding 1 tablespoon of water at a time if the pan becomes dry.
Set aside and keep warm.
In a small bowl, whisk together 1 tablespoon cornstarch and 1/2 cup pineapple juice until smooth.
In a small saucepan, combine 2 cloves minced garlic and 1/4 cup water over low heat.
Bring to a simmer.
Stir in 1/2 cup ketchup, 1/4 cup pineapple juice, 1/4 cup soy sauce, and 2 tablespoons rice vinegar.
Bring to a boil.
Gradually whisk in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and becomes bubbly, about 1 minute.
Pour the sauce over the vegetables and toss gently to coat.
Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

33g

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes Mushroom Recipes Asian Chinese American Healthy Vegetarian Gluten Free Summer Recipes Game Day Recipes 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Main Dish Fruit Vegetables Asian Chinese Easy Low Fat Vegan Vegetarian Dietary Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Healthy 2 Low In Something Tropical Fruit Pineapple Taste Mood