Sweet and Sour Vegetable Stirfry

I asked hubs what he wanted for dinner this week, and after a moment of deep thought, he said “stirfry!”
And so, as always, I delivered! 😉 I made it a sweet and sour stirfry to kick things up a notch, and because I know sweet and sour is one of hubs favorite flavors (as per his frequent Chinese takeout orders).

This recipe makes a thick and sweet sauce with a slightly sour taste that beautifully coats the tender crisp broccoli, carrots, and red pepper. We had ours over udon noodles, but you can eat this with any noodle or rice of choice!

Next time you’re craving Chinese food, make this healthier and homemade version… minus the meat and the MSG! It’s all flavor and no sacrifice, baby. ❤

1 head broccoli, chopped into bite size florets
1/2 red bell pepper, thinly sliced
2 carrots, peeled and chopped
1 inch piece fresh ginger, minced
1 clove garlic, minced
2 Tbsp coconut oil
1/4 cup diced tomatoes
1/4 cup water
1/4 cup soy sauce
2 Tbsp apple cider vinegar
3 Tbsp maple syrup
1 Tbsp orange juice
1 tsp sesame oil
1/4 tsp crushed red pepper flakes
2 Tbsp arrowroot powder
2 servings noodles or rice of choice
chopped cashews + sliced scallions for garnish, optional

Prepare the broccoli, red pepper, carrots, ginger, and garlic. Mix together the soy sauce, vinegar, maple syrup, orange juice, sesame oil, red pepper flakes, and arrowroot powder, and set aside. Heat a large skillet over high heat and add coconut oil. Once oil is hot, add garlic and ginger and stir for 15 seconds. Add remaining vegetables and stir until they are coated in the oil. Add tomatoes and water; cook stirring occasionally until tender crisp, about three minutes. Pour soy sauce mixture over the vegetables and cook until the sauce thickens, about 1 minute. Garnish and serve immediately over cooked noodles or rice of choice (we had udon noodles).

Serves 2 generously

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