I could eat Chinese food pretty much every day of the week and these Sweet and Sour Vegetables far exceeded my expectations. You can customize with any of your favorite vegetables, but try for a variety of colors, flavors and textures.
My version contains cauliflower, snow peas, onions, red and green peppers, bean sprouts, water chestnuts, baby corn and pineapple. The sauce is thick, sweet and tangy, just as it should be.
Serve with brown rice and a garnish of green onions and you won’t even miss Chinese take-out. Soooo good!
I prepared all of the vegetables ahead of time, steaming the cauliflower and sauteeing the onions with the peppers. While those were sauteeing, I prepared a simple sauce of water, cornstarch, vegetable stock, white vinegar, sugar, ketchup and pineapple juice. I whisked this all together and added when the onions were somewhat tender. You still want a bit of crunch there. Allow to thicken and taste for seasoning before adding the pineapple chunks and remaining vegetables. Heat through and serve over brown rice. I topped mine with green onions.
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Sweet and Sour Vegetables {Vegan}
Ingredients
- FOR THE SAUCE:
- 4 Tbl Water
- 4 tsp Cornstarch
- 1/2 C Vegetable Stock
- 4 Tbl White Vinegar
- 4 Tbl Sugar
- 4 Tbl Ketchup
- 2 Tbl Pineapple Juice
- FOR THE VEGETABLES:
- 1 tsp Oil
- 1 small Onion cut into small wedges
- 1 C Pineapple chunks
- 1 C mixed Red and Green Peppers sliced
- 1/2 medium Cauliflower trimmed and cut into florets
- 1 C Snow Peas trimmed
- 1/2 Can Whole Baby Corn Cobs depending on size, you might want to halve them
- 1 handful Bean Sprouts if using fresh 1/2 can drained if using canned
- 1 Can sliced Water Chestnuts drained
- Green Onions for garnish
- Brown Rice for serving
Instructions
- Trim 1/2 of a medium cauliflower into florets and steam until just tender.
- While the cauliflower is steaming, add oil to a saute pan on high heat and cook the onions for a few minutes before adding the peppers.
- Prepare brown rice according to package instructions.
- In a small bowl, whisk together all of the sauce ingredients.
- When the onions just become tender but still have some crunch, add the sauce mixture and stir until thickened. Stir occasionally to avoid sticking. Reduce heat and taste for seasoning. Add salt if desired.
- Prepare the remaining vegetables and add to the sauce mixture. These do not need much cooking time, we just want to be sure they are heated through.
- Serve over the rice and garnish with green onions.
Laurie Neumann says
Any substitute for the pineapple juice? My husband can’t have pineapple. Thanks! It sounds great.
aimee says
Absolutely! Orange juice makes a great substitute for pineapple.