|Nutrition Facts (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 4g||15%|
|Total Sugars 25g|
|Vitamin C 137mg||687%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
“An amazing, effortless, and flavorful recipe with minimal ingredients. It’s super easy and comes together in just a few minutes. Don’t overcook the vegetables, or you’ll lose the crisp texture. If you like heat, I totally recommend adding chile flakes to the sauce.” —Tara Omidvar
For the Sauce:
3 tablespoons brown sugar
1 tablespoon rice vinegar
1/8 to 1/4 teaspoon salt
1/2 cup pineapple juice
1 tablespoon cornstarch
For the Stir-Fry:
1 tablespoon oil, for stir-frying
2 1/4 cups frozen stir-fry vegetables
1/2 cup pineapple chunks
Gather the ingredients.
Mix together the sauce ingredients in a small bowl.
Heat the wok and add oil. When the oil is ready, add the frozen vegetables.
Stir-fry until tender but not overcooked.
Add pineapple chunks and sauce, giving the sauce a quick re-stir.
Cook until thickened and serve hot.