Vegetable Sweet and Sour Takeout Shmakeout! Make your favorite Chinese dinner at home!
Vegetables. Drenched in sweet and sour sauce. So much yummy in my tummy!
I think the first time I got to taste anything sweet and sour I didn’t even know what the words sweet and sour meant. And I could never have guessed it because it was sauce from a jar and not sour anything.
Just lots of sweet. My mum never ever made it but one of her friends did and whenever we went there for lunch it would be chicken sweet and sour. With a huge bowl of rice. I was in food heaven.
Much later, while I was living in the UK, chicken sweet and sour was one of my favorite takeout foods. I mean, hello?! Sweet and sticky and just to die for.
Perfect to mix with steamed rice, which gets all soaked with the sauce. AND it can be eaten in bed straight out of the container with a big spoon. Yeaowrrrs! Who could ever resist that?
Now I still love me some good takeout as much as you do (granted, I don’t eat it out of the container in bed anymore – I have a couch now), but eh.
You and me, we both know it’s not a good sign when your local Chinese takeout woman knows the name of your cat. Not good at all.
Not only is it, well, let’s say subpar for good health but it’s also really really not good for a healthy bank account.
So what did I have to do? Teach myself how to cook it. From scratch. No jars of sauces involved.
And you know what? NOT EVEN KETCHUP! Yeah, you heard me right. No ketchup. Because it just tastes so much better without!
Plus, who has ketchup in their fridge all the time? Ok, maybe I’m in the minority here (if there is one thing I always have in my fridge it’s BBQ sauce – but that totally and utterly doesn’t go with sweet and sour).
But trust me, no ketchup. Much better.
It’s the pineapple juice doing all the magic here!
You can either use fresh pineapple plus pineapple juice or (much easier and quicker but also way less fun) canned pineapple – there should be enough juice in a large can.
Oh, what’s the best thing about this you want to know?
It’s the taste of course, duh! And the second best is that it’s really super quick to put together.
Like, lightning speed. It would probably take longer to wait for takeout, seriously. And second second best (but it was a really close call!):
It’s absolutely customizable. Got some shrimp left in the freezer? Shrimp Sweet and Sour it is. Chicken? Pork? Tofu? Nothing? Doesn’t matter. Anything goes!
The only mandatory thing: A big bowl of steamed rice.
In no way possible can you make it without!
And once again because it’s SO good: YU-FREAKING-UM!
Vegetable Sweet and Sour Recipe
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- 1 teaspoon coconut oil or any cooking oil
- 1 red onion cut into long strips
- 1 large carrot julienned
- 1 large red pepper cut into long strips
- 3 oz baby corn halved lengthwise
- 3/4 cup pineapple chunks fresh or canned
- 1 1/2 cups pineapple juice
- 2 tablespoons tomato paste
- 1 tablespoon white wine vinegar
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch dissolved in a bit of water to make a slurry
- 1/4 teaspoon salt
- 3 oz sugar snap peas cut into long strips
- In a large frying pan heat the oil over medium-high heat. Add onion, carrot, pepper and corn to the pan and fry over medium heat until starting to soften, about 3-4 minutes. Add pineapple chunks and fry for another minute.
- Deglaze with the pineapple juice. Stir in tomato paste, vinegar, sugar and cornstarch slurry and mix very well. Bring to a boil, then reduce heat to medium-low.
- Add sugar snap peas and continue cooking for 2 minutes.