Chinese Sweet and Sour Vegetables
Discover the vibrant flavors of Chinese Sweet and Sour Vegetables—a quick, colorful, and nutrient-packed dish that brings restaurant-quality flavor to your table in just 30 minutes. This recipe combines a medley of crisp red and green bell peppers, crunchy carrots, tender zucchini, and juicy pineapple chunks, all coated in a glossy homemade sweet and tangy sauce made with ketchup, vinegar, soy sauce, and brown sugar. Infused with the aromatic duo of garlic and ginger, this stir-fry strikes the perfect balance of savory, sweet, and sour. Whether served over steamed jasmine rice or your favorite noodles, this vegetarian-friendly classic is an easy, crowd-pleasing dinner option that's as delicious as it is wholesome. Perfect for busy weeknights or when you're craving Chinese takeout at home!
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Recipe Information
Ingredients
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 large carrot
- 1 medium zucchini
- 1 medium onion
- 1 cup pineapple chunks
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 1 teaspoon ginger
- 3 tablespoons vinegar
- 2 tablespoons soy sauce
- 3 tablespoons ketchup
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 cup water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and prepare the vegetables: slice the bell peppers and onion into thin strips, cut the carrot into julienne strips, and slice the zucchini into half-moons. Drain the pineapple chunks if using canned.
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add the minced garlic and grated ginger to the oil and stir-fry for 30 seconds until fragrant.
Add the onion, bell peppers, and carrot to the wok. Stir-fry for 2-3 minutes until the vegetables begin to soften but still have a slight crunch.
Add the zucchini and pineapple chunks to the wok. Stir-fry for another 2 minutes.
In a small bowl, whisk together the vinegar, soy sauce, ketchup, brown sugar, cornstarch, and water until smooth.
Pour the sauce mixture into the wok and stir well to combine. Allow it to simmer for 1-2 minutes until the sauce thickens and coats the vegetables.
Season with salt and black pepper to taste. Adjust sweetness or tanginess by adding more sugar or vinegar, if desired.
Remove from heat and serve immediately with steamed jasmine rice or noodles.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 119.1 g | 43% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 79.6 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2003 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
