Description
A vibrant and flavorful dish featuring crisp vegetables and juicy pineapple coated in a glossy sweet and tangy sauce. Perfect as a main or side, this colorful stir fry brings restaurant style flavor right to your kitchen in just 30 minutes.
Ingredients
Scale
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 2 cups fresh broccoli florets
- 1 cup carrots, sliced
- 1 medium onion, cut into chunks
- 1 cup fresh pineapple chunks
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 cup water
- 2 tablespoons vegetable oil
Instructions
- Heat a large skillet or wok over medium high heat and add vegetable oil.
- In a small bowl, whisk together soy sauce, rice vinegar, ketchup, brown sugar, water, and cornstarch until smooth.
- Add garlic and ginger to the hot skillet and sauté briefly until fragrant.
- Add red bell pepper, yellow bell pepper, broccoli, carrots, and onion. Stir fry for 4 to 5 minutes until tender crisp.
- Pour the prepared sauce into the skillet and stir continuously as it thickens and coats the vegetables, about 2 to 3 minutes.
- Add pineapple chunks and cook for 1 additional minute.
- Remove from heat and serve hot over rice or noodles.
Notes
- Keep vegetables similar in size for even cooking.
- Do not overcrowd the pan, cook in batches if needed.
- Taste the sauce before serving and adjust sweetness or tanginess as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 18g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sweet and sour vegetables, vegetable stir fry, pineapple vegetables, easy vegan dinner, Chinese inspired vegetables