Sweet and Sour Vegetables

Create a quick and easy sweet and sour stir-fry with this simple recipe. Pineapple is the featured flavor, and it uses frozen vegetables, so it's super simple and budget friendly. This is a pleasant 15-minute side for a Chinese-inspired dinner.

This recipe relies on a frozen mix of veggies that are common in Asian stir-fries. Most grocery stores stock one or two options, so they're easy to find. They typically include broccoli, carrots, snap peas, and sweet peppers, and you'll find options with baby corn, mushrooms, and water chestnuts. The average 20-ounce bag will have twice the amount required for this recipe. You can store any excess in a freezer-safe bag for another meal, or double the recipe and enjoy this dish as an entrée or have leftovers.

If your veggies include a sauce packet, you won't need it (they often leave a bit to be desired anyway). The recipe consists of a made-from-scratch sweet and sour sauce that's incredibly simple. The combination of brown sugar, pineapple juice, and rice vinegar has a tangy flavor, while the cornstarch helps to thicken it perfectly. In the stir-fry, you'll need to add some chunks of pineapple (canned is perfectly fine) to the veggies.

As a pineapple-forward recipe, you might be wondering how to complete your meal. The great news is that the tropical fruit is rather versatile and will pair well with some favorite Chinese main dishes. Pineapple goes surprisingly well with chile peppers (even garlic), and it's an excellent pairing for chicken and shrimp. Try it with some Szechuan dishes, or simply add some diced chicken or whole shrimp to the wok after removing the veggies (both stir-fry quickly). This veggie dish is also nice with fried tofu, wonton soup, and your favorite dumplings. A serving of rice is always a good option, too.