Serves 6
86 cal · 19 min
Sweet and Sour Vegetables
Recipe GLPRff847f4dd3b67c
A vibrant stir-fry dish featuring crisp-tender vegetables in a tangy-sweet sauce made with pineapple, honey, lemon juice, and soy sauce. This colorful side dish is ready in under 15 minutes and pairs beautifully with rice or noodles.
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Ingredients
1 tablespoon honey
1 tablespoon fresh lemon juice
1 teaspoon low-sodium soy sauce
1/4 teaspoon freshly minced ginger
1 cup canned pineapple chunks with juice
1 tablespoon cornstarch
2 teaspoons vegetable oil
1 package (16 ounces) frozen stir-fry vegetables
Water as needed for consistency
Directions
Wash your hands thoroughly with soap and warm water before beginning.
In a small bowl, combine the honey, lemon juice, soy sauce, ginger, pineapple chunks with their juice, and cornstarch. Stir until the cornstarch is fully dissolved and the mixture is smooth. Set this sauce mixture aside.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the frozen stir-fry vegetables to the hot skillet and cook for 3 to 4 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Pour the prepared sweet and sour sauce over the vegetables and stir well to coat them evenly.
Continue cooking for 2 minutes, stirring occasionally, until the sauce comes to a gentle boil and thickens slightly.
If the sauce appears too thick, stir in a little water, one teaspoon at a time, until you reach your desired consistency.
Transfer to a serving dish immediately and serve hot as a side dish.
