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Sweet and Sour Zucchini
Author
Veg Life Staff
Ingredients
1
Tbl Oil
3
small or 1-1/2 large zucchini
cut into 1" pieces
1/2
medium Onion
cut into 1" pieces
1/4
each Red
Yellow and Orange Pepper, cut into 1/2" pieces
2
slices
of Canned Pineapple
cut into 1/2" pieces
*
FOR THE SWEET AND SOUR SAUCE:
2
Tbl vegan Ketchup
2
Tbl White Vinegar
2
Tbl Water + more to thin if necessary
1/2
tsp
Soy Sauce
1/4
C
Sugar
1
Tbl Orange Marmalade
optional
1
tsp
Freshly Grated Ginger
1/4
tsp
Minced Garlic
Dash of Hot Sauce
1-2
Tbl Pineapple Juice
from the canned pineapple used in the veggies
*
FOR THE CORNSTARCH MIXTURE:
2
Tbl Cornstarch or Arrowroot
3
Tbl Water
Instructions
In a medium saucepan, add all of the ingredients for the sauce. Bring to a boil.
Mix together cornstarch and water.
Once boiling, add the cornstarch mixture slowly, bringing to a boil to see how thick it is. You may not need all of it.
In a large saute pan, add 1 Tbl of oil and the zucchini. Saute until just about fork-tender and golden edges.
Add the onion and peppers. Saute until tender.
Add the pineapple, cooking for just a minute or two.
Toss with the sweet and sour sauce.
Serve alone or over rice.
Season with salt and pepper.
Garnish with fresh parsley.