Simple Sweet & Sour
Submitted by essgee
Vegan sweet and sour stir-fry with mushrooms, carrots, snow peas, bell pepper, and squash in a ginger-soy-brown sugar glaze. No oil needed. Serve over brown rice.
YIELD
4 servingsPREP
25 minCOOK
20 minREADY
45 minSkip the takeout and make your own sweet and sour sauce from scratch. It takes about two minutes and tastes a whole lot better.
Brown sugar, soy sauce, vinegar, vegetable broth, cornstarch, and fresh ginger get whisked together into a glossy sauce that thickens right in the pan.
Meanwhile, a colorful pile of mushrooms, carrots, red onion, bell pepper, snow peas, and yellow squash get sauteed in broth (no oil at all) until crisp-tender.
Pour the sauce over the vegetables, let it bubble for two minutes, and dinner is done. Over brown rice, this is a filling, plant-based meal that hits every craving.
Chef Tips
- Mix the cornstarch and brown sugar together before adding them to the liquids. This prevents lumps and ensures a smooth, glossy sauce.
- Keep the vegetables crisp-tender. Overcooked stir-fry vegetables lose their color, crunch, and appeal. They should still have a slight bite.
- Use fresh ginger, not powdered. The heat and brightness of fresh ginger is what gives the sauce its zing.
- Add a splash of pineapple juice to the sauce for a more traditional sweet and sour flavor if you want that fruity note.
Ingredients
Directions
Mix together the soy sauce, vinegar and vegetable broth.
Separately, mix together the corn starch and the brown sugar.
Add the corn starch, brown sugar mixture to the liquids.
Add in the minced ginger.
Set this mixture aside.
Sauté the vegetables in some additional broth.
Just before the vegetables are cooked, add in the liquid mixture that was set aside, and sauté for an additional two minutes.
I served this over brown rice.
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