I love a good stir fry for a quick and easy meal—especially when all the ingredients are prepped. With a hot wok and only a few minutes, dinner is on the table! This Sweet ‘n Sour Stir Fry has vibrant veggies and fresh, bold flavors. I like to serve it over starch-resistant rice or cauliflower rice for a complete and satisfying meal.
I’ll admit I took a bit of a detour from my Keto lifestyle while on a getaway (okay, let’s be honest—I cheated a lot!). This recipe is one of the delicious results of my little break. With its sweet, tangy pineapple, it’s not Keto or low-carb, but it’s perfect for a planned indulgence. I still try to balance it out with other low-carb ingredients to ease the guilt—just a little. So go ahead, treat yourself to this one. You’re going to love every bite!
Ingredients
3 cups cauliflower rice or cooked rice
1 15 oz. can pineapple chunks or tidbits, drained but reserve the juice
1/2 cup orange juice
2 Tbsp. soy sauce
1 Tbsp. cornstarch
1/4 cup water
1 lb. smoked sausage, sliced
1 pkg. pea pods
6 green onions, sliced
1 cup broccoli florets, cut small
1 red pepper, slc=iced or chopped
1 can bamboo shoots, drained
1 cup mushrooms, sliced
(Optional) 1/2 cup frozen corn
2 tsp garlic, minced
1/3 cup Swerve brown sugar
2 Tbsp. cider vinegar
Instructions
Prepare the cauliflower rice or rice. Cover and keep warm. If you are using regular rice, prepare it 24 hours ahead and store it in the refrigerator overnight to make it starch-resistant. This recipe is not Keto; however, you can lower the carbs.
In a bowl, combine the reserved pineapple juice, orange juice and soy sauce. Set aside.
In a measuring cup, combine the water and cornstarch. Set aside.
In a wok or large skillet, stir-fry the sausage until browned.
Add snow peas, green onion, all the sliced peppers and pineapple. Cook for four minutes, stirring constantly.
Combine the juice mixture and cornstarch mixture. Add to the wok. Stir until thickened.
Serve over rice.
If you like this recipe, you may also like the following recipes:
Chicken and Asparagus Stir Fry
Sweet ‘n Sour Stir Fry
Equipment
- Microwave to heat the cooked rice or cauliflower rice
- Can opener
- 1 Small bowl
- 1 knife
- 1 measuring cup
- wok or large skillet
- 1 Large spoon
Ingredients
- 3 cups cauliflower rice or cooked rice
- 1 15-oz. can pineapple chunks or tidbits, drained but reserve the juice
- 1/2 cup orange juice
- 2 Tbsp. soy sauce
- 1 Tbsp. cornstarch
- 1/4 cup water
- 1 lb. smoked sausage, sliced
- 1 pkg. snow peas
- 6 green onions, sliced
- 1 cup broccoli florets, cut small
- 1 red pepper, sliced or chopped
- 1 can bamboo shoots, drained
- 1 cup mushrooms, sliced
- 1/2 cup frozen corn (Optional)
- 2 tsp. garlic, minced
- 1/3 cup Swerve brown sugar
- 2 Tbsp. cider vinegar
Instructions
- Prepare cauliflower rice or rice. Cover and keep warm. If you are using regular rice, prepare it 24 hours ahead and store it in the refrigerator overnight to make it starch-resistant.
- In a bowl, combine the reserved pineapple juice, orange juice and soy sauce. Set aside.
- In a measuring cup, combine the water and cornstarch. Set aside.
- In a wok or large skillet, stir-fry the sausage until browned.
- Add snow peas, green onion, all the sliced peppers and pineapple. Cook for four minutes, stirring constantly.
- Combine the juice mixture and cornstarch mixture. Add to the wok. Stir until thickened.
- Serve over rice or cauliflower rice.
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