I could eat Chinese food pretty much every day of the week and these Sweet and Sour Vegetables far exceeded my expectations. You can customize with any of your favorite vegetables, but try for a variety of colors, flavors and textures.

My version contains cauliflower, snow peas, onions, red and green peppers, bean sprouts, water chestnuts, baby corn and pineapple. The sauce is thick, sweet and tangy, just as it should be.

Serve with brown rice and a garnish of green onions and you won’t even miss Chinese take-out. Soooo good!

I prepared all of the vegetables ahead of time, steaming the cauliflower and sauteeing the onions with the peppers. While those were sauteeing, I prepared a simple sauce of water, cornstarch, vegetable stock, white vinegar, sugar, ketchup and pineapple juice. I whisked this all together and added when the onions were somewhat tender. You still want a bit of crunch there. Allow to thicken and taste for seasoning before adding the pineapple chunks and remaining vegetables. Heat through and serve over brown rice. I topped mine with green onions.

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