Vegetarian Sweet And Sour Stir-Fry Recipe

About this recipe

A vibrant and tangy vegetarian dish featuring sautéed vegetables and pineapple in a sweet and sour sauce. Perfect for a quick and satisfying dinner.

Ingredients

• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 420G Kingsford Corn Starch, 420G
• 250 Ml Huilerie Beaujolaise 2 Year Aged Fruit Vinegar Cider, 250Ml
• 150 Ml Artisan Soy Sauce - Kioke Damashii 3 Yr Old, 150Ml
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G

Instructions

1. 1. Drain 2 cans of pineapple, reserving 1 cup of the juice for the sauce.
2. 2. Heat 1/4 cup of salad oil in a large saucepan over medium heat. Add 3/4 cup of diced onion and 3/4 cup of chopped green pepper. Sauté for 3 minutes until slightly softened.
3. 3. In a small bowl, mix 2 tablespoons of cornstarch, 1/2 cup of cider vinegar, 1/2 teaspoon of grated ginger, and 1 tablespoon of soy sauce until smooth.
4. 4. Gradually add the reserved pineapple juice to the cornstarch mixture, stirring to combine.
5. 5. Pour the sauce mixture into the saucepan with the sautéed vegetables. Cook over medium heat, stirring often, until the sauce thickens, about 5-7 minutes.
6. 6. Add the drained pineapple chunks to the saucepan and stir to combine. Cook for an additional 2 minutes to heat through.
7. 7. Serve the sweet and sour stir-fry warm over rice or noodles for a complete meal.