I love sweet and sour sauce. David teases me all the time that I put so much sauce on my rice and vegetables I make sweet and sour soup. The one thing I don't like about sweet and sour is all the sugar. If you haven't ever made sweet and sour from scratch before, try it. You will be absolutely shocked by the sugar content (1 cup)! When I got my orange and lemon flavored stevia I immediately thought of trying to recreate a sweet and sour recipe that still tasted amazing but wasn't such a sugary mess. I am pleasantly surprised with how well it turned out! Give this sweet and sour stir fry a try and let me know if it worked for you and what you think could make it even better!
Ingredients
Stir Fry
2 tablespoons sesame seeds
1-2 tablespoons oil (sesame extra Asian flavor)
1 small red onion
1 large green pepper
1 carrot
1 can pineapple tidbits (20 oz can, save the juice)
1 green onion
2 cups of cooked rice
Sauce
1-2 teaspoons garlic
1 teaspoon ginger, freshly ground
juice of 1 lemon
1/2 cup pineapple juice
3 tablespoons white rice vinegar
2 tablespoon ketchup
14 drops lemon stevia
2 tablespoons cornstarch
S & P to taste
Directions
1. Wash and chop all your vegetables and set aside in a large bowl.
2. In a sauce pan combine garlic, ginger, lemon, pineapple juice, vinegar, ketchup, and stevia.
3. Whisk the cornstarch into the sauce mixture and heat over medium high heat while stirring until it begins to boil and thicken.
4. Add the vegetables to the sauce mixture and cook until desired texture (if you don't like your veggies in the sauce just steam them separately).
5. Pour over rice and serve!
Don't Forget Protein
Ingredients
Stir Fry
2 tablespoons sesame seeds
1-2 tablespoons oil (sesame extra Asian flavor)
1 small red onion
1 large green pepper
1 carrot
1 can pineapple tidbits (20 oz can, save the juice)
1 green onion
2 cups of cooked rice
Sauce
1-2 teaspoons garlic
1 teaspoon ginger, freshly ground
juice of 1 lemon
1/2 cup pineapple juice
3 tablespoons white rice vinegar
2 tablespoon ketchup
14 drops lemon stevia
2 tablespoons cornstarch
S & P to taste
Directions
1. Wash and chop all your vegetables and set aside in a large bowl.
2. In a sauce pan combine garlic, ginger, lemon, pineapple juice, vinegar, ketchup, and stevia.
3. Whisk the cornstarch into the sauce mixture and heat over medium high heat while stirring until it begins to boil and thicken.
4. Add the vegetables to the sauce mixture and cook until desired texture (if you don't like your veggies in the sauce just steam them separately).
5. Pour over rice and serve!
Don't Forget Protein
- If you want some meat dice it and cook it separately and then add it to the sauce with the stir fry or put it over the rice at the end.
- If you want to try vegetarian/vegan (or are just feeling adventurous) try using tofu. Soak the tofu in the sauce juice for 30 minutes (before you thicken it with cornstarch). After it has soak up the flavors from the sauce strain it out and pan fry the tofu. Add it in with the veggies and sauce at the end and you will be surprised at how good it is. David even though it was pretty good (and it was cheaper than chicken which we both really liked).
