Sweet and Sour Soybeans
Discover a bold and satisfying plant-based dish with our Sweet and Sour Soybeans recipe! This flavorful creation combines tender soybeans with a vibrant medley of sautéed onions, red bell peppers, and a tangy homemade sauce made from ketchup, soy sauce, rice vinegar, and a touch of brown sugar. Enhanced with garlic and thickened with a silky cornstarch slurry, this dish strikes the perfect balance of savory, sweet, and tangy flavors. Topped with sliced green onions and optional sesame seeds for added freshness and crunch, this versatile recipe is perfect served over steamed rice or as a hearty side dish. Packed with protein and loaded with flavor, it’s an excellent choice for those looking to incorporate more plant-based meals into their routine. Ready in just about an hour, this easy yet impressive recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup dry soybeans
- 4 cups water
- 2 tablespoons oil (vegetable or peanut)
- 1 medium onion, finely diced
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 3 tablespoons ketchup
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 1 stalk green onions, thinly sliced
- 1 teaspoon sesame seeds (optional)
Instructions
Rinse the dry soybeans under cold water and soak them in water overnight (at least 8 hours).
Drain and rinse the soaked soybeans. In a large pot, add the soybeans and 4 cups of fresh water. Bring to a boil, then reduce the heat to a gentle simmer. Cook for 35-40 minutes, or until the soybeans are tender but not mushy. Drain and set aside.
In a large skillet or wok, heat the oil over medium heat. Add the diced onion and red bell pepper, and sauté for 5-6 minutes, or until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
In a small bowl, mix together the ketchup, soy sauce, rice vinegar, and brown sugar. Stir until the sugar dissolves.
Pour the sweet and sour sauce mixture into the skillet with the vegetables. Stir well to coat the vegetables evenly.
In a separate small bowl, make a cornstarch slurry by mixing the cornstarch with 2 tablespoons of water until smooth.
Slowly pour the cornstarch slurry into the skillet while stirring continuously to thicken the sauce.
Add the cooked soybeans to the skillet and toss gently to coat them in the sweet and sour sauce. Cook for another 3-4 minutes to allow the soybeans to absorb the flavors.
Taste the dish and adjust seasoning if needed (add more soy sauce for saltiness or more vinegar for tanginess).
Garnish the sweet and sour soybeans with sliced green onions and sesame seeds, if desired. Serve hot as a side dish or over steamed rice as a main course.
Nutrition Facts
Calories |
1389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1964 mg | 85% | |
| Total Carbohydrate | 114.9 g | 42% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 50.2 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 729 mg | 56% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 4278 mg | 91% | |
*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.
