Sweet 'n Sour Stir Fry
This colorful Sweet 'n Sour Stir Fry is a quick and easy dinner. Definitely more healthy than take-out and the combination of ingredients are very tasty without being overly sweet. The contrast of colors in the vegetables makes a very pretty plate when served.
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.