Sweet and Sour Stir Fry
Sweet and Sour Stir Fry is a side dish that serves 4. One serving contains 392 calories, 14g of protein, and 8g of fat. For $1.29 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 6 people have made this recipe and would make it again. A mixture of carrots, soy sauce, sesame oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. It is brought to you by Betty Crocker. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is solid. Similar recipes include Sweet and Sour Stir-Fry, Sweet and Sour Stir-Fry, and Quick Sweet & Sour Stir Fry.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 130 minutes
Ingredients:
2 medium carrots, sliced (1 cup)
1 tablespoon cider vinegar
4 cups hot cooked rice
2 teaspoons cornstarch
1 medium green bell pepper, cut into 1-inch pieces (1 cup)
1/2 teaspoon ground ginger
1 tablespoon honey
1 medium onion, chopped (1/2 cup)
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
1 tablespoon sesame oil
2 tablespoons soy sauce
3/4 pound firm tofu, cut into 1-inch cubes
2 tablespoons cold water
Equipment:
bowl
frying pan
wok
Cooking instruction summary:
1 Mix 1/4 cup water, the vinegar, honey, soy sauce, ginger and pineapple juice. Place tofu in small glass or plastic bowl. Pour juice mixture over tofu; toss gently. Cover and refrigerate 1 to 2 hours. 2 Remove tofu from marinade; reserve marinade. Dissolve cornstarch in 2 tablespoons water. 3 Heat sesame oil in wok or 12-inch skillet over medium-high heat. Add onion and carrots; stir-fry about 3 minutes or until crisp-tender. Add pineapple, tofu and bell pepper; gently stir-fry 2 minutes. 4 Stir cornstarch mixture into reserved marinade; pour into wok. Cook 2 minutes, stirring occasionally. Reduce heat; cover and cook 2 minutes. Serve over rice. Sprinkle with nuts.
Step by step:
1. Mix 1/4 cup water, the vinegar, honey, soy sauce, ginger and pineapple juice.
2. Place tofu in small glass or plastic bowl.
3. Pour juice mixture over tofu; toss gently. Cover and refrigerate 1 to 2 hours.
4. Remove tofu from marinade; reserve marinade. Dissolve cornstarch in 2 tablespoons water.
5. Heat sesame oil in wok or 12-inch skillet over medium-high heat.
6. Add onion and carrots; stir-fry about 3 minutes or until crisp-tender.
7. Add pineapple, tofu and bell pepper; gently stir-fry 2 minutes.
8. Stir cornstarch mixture into reserved marinade; pour into wok. Cook 2 minutes, stirring occasionally. Reduce heat; cover and cook 2 minutes.
9. Serve over rice. Sprinkle with nuts.
Nutrition Information:
covered percent of daily need
