Wednesday, November 2, 2011

RECIPE: Sweet and Sour Vegetables (Vegan)

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When I was pregnant with my first son and with my second son, we ate out a lot.  Thankfully, I only had about a week of "morning sickness" with each of them.  Instead, I craved greasy food!

After nearly every OB appointment, we would go to the Chinese buffet.  I love their tempura battered chicken with red sweet and sour sauce.  They don't even offer vegetables with it!

Though I have (thankfully) given up the Chinese buffet, I still miss the sweet and sour chicken.  Here is my healthier recipe for sweet and sour vegetables.  Instead of chicken, the protein comes from edamame (shelled soybeans) and almonds.  Nothing is deep fried.  No red dye.  Serving it with brown rice adds fiber, all of the essential fatty acids, B vitamins, and manganese.
Sweet and Sour Vegetables
Mixed with Brown Rice



*16 oz. bag of frozen stir-fry vegetables
*1 Tb. oil
*20 oz. can of pineapple chunks in juice
*1 c. bean sprouts
*1 c. edamame (shelled soybeans)
*1 c. vegetable broth or 1 tsp. McKays or George Washington Seasoning in 1 c. water
*2 Tb. cornstarch
*1 1/2 tsp. ground ginger
*1 1/2 tsp. garlic powder
*1 tsp. soy sauce
*1 tsp. salt (optional)


1. Over medium heat, add oil and frozen vegetables. Cook vegetables until thawed, stirring often.  Add bean sprouts and edamame.  Drain pineapple and retain juice.  Add pineapple chunks and bean sprouts to skillet.  Continue stirring often.
2. Add 1 c. vegetable broth or seasoning in water to pineapple juice.  Add cornstarch, ginger, garlic powder, soy sauce, and salt.  Stir well and add to skillet.
3. Continue stirring vegetables until sauce has reached desired consistency.  Mix in almonds.
4. Serve with brown rice, if desired.

Serves 4-6

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