Best 3 Sweet And Sour Veggies Recipes

Are you looking for a delicious and healthy way to enjoy your vegetables? Look no further than sweet and sour veggies! This classic dish is a great way to get your daily dose of vitamins and minerals, and it's also incredibly flavorful. With a few simple ingredients, you can create a sweet and sour veggie dish that will tantalize your taste buds and leave you feeling satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET AND SOUR TOFU VEGGIES

Sweet and Sour Tofu Veggies image

Sweet and sour vegetables made with all kind of surprising ingredients. Give it a try, it's delicious!

Provided by Candice

Categories World Cuisine Recipes Asian

Yield 4

Number Of Ingredients 19

Ingredients

3 cups water
1 ½ cups long-grain brown rice
1 pound firm tofu
¼ cup unsweetened pineapple juice
2 tablespoons fresh lemon juice
2 tablespoons ketchup
2 tablespoons real maple syrup
2 tablespoons tamari
1 tablespoon dark sesame oil
2 ¼ teaspoons arrowroot powder
2 ½ teaspoons grated fresh ginger root
2 tablespoons vegetable oil
1 onion, thinly sliced
1 carrots, sliced diagonally
4 ounces fresh green beans, cut into 1-inch lengths
1 large chopped red bell pepper
8 ounces fresh mushrooms, sliced
1 zucchini, cut into 1/2-inch slices
1 cup pineapple chunks

Steps:

In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.

Nutrition Facts : Calories 665.6 calories, Carbohydrate 94 g, Fat 22.8 g, Fiber 9.5 g, Protein 28.6 g, SaturatedFat 3.3 g, Sodium 631.8 mg, Sugar 25.3 g

SWEET AND SOUR VEGGIES

Sweet and Sour Veggies image

This great salad is very easy to prepare, and can be made the night before serving. You can use just about any fresh veggies.

Provided by annabell

Categories Salad Vegetable Salad Recipes

Time 12m

Yield 6

Number Of Ingredients 9

Ingredients

½ cup water
1 cup white sugar
½ cup red wine vinegar
1 tablespoon celery seed
1 small red onion, thinly sliced
2 large cucumbers, chopped
6 roma (plum) tomatoes, sliced
1 green bell pepper, diced
1 red bell pepper, diced

Steps:

In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved.
In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 43.9 g, Fat 0.7 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 10.4 mg, Sugar 36.8 g

BAKED SWEET AND SOUR CHICKEN WITH VEGGIES

Baked Sweet and Sour Chicken With Veggies image

Delicious without the usual pineapple, nice with baked potato or brown rice; adapted from Canadian Living mag.

Provided by Derf2440

Categories Chicken Thigh & Leg

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 onions, quartered
4 carrots
2 sweet green peppers
6 -10 skinless chicken thighs, (I used skinless legs)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 tablespoons vegetable oil (I used olive oil)
1/2 cup orange juice
1/4 cup liquid honey
1/4 cup soy sauce (I used light)
1/4 cup tomato paste
1 tablespoon cornstarch
4 cloves garlic, smashed

Steps:

Quarter onions, cut carrots into one inch pieces, (I used baby carrots, about 12).
Seed, core and cut green peppers into one inch chunks.
Scatter all veggies in a roasting pan with a lid, cover and roast at 400f degrees for 15 minutes.
In a large shallow dish,combine flour, salt and pepper.
Press chicken legs into flour mixture to coat all over.
In a large non stick frypan heat 1 tablespoon oil, over medium high heat.
Brown chicken in batches, adding remaining oil when necessary, about 8 to 10 minutes.
Arrange on top of veggies in roaster.
Whisk together, in a measuring cup, orange juice,honey, soy sauce, tomato paste, corn starch and garlic.
Pour over chicken and veggies.
Cover and roast at 400f degrees for 20 minutes; uncover and roast, basting occasionally, until chicken is golden and juices run clear, approximately another 20 minutes.

Tips for Cooking Sweet and Sour Vegetables:

Choose fresh, crisp vegetables. This will ensure that they retain their texture and flavor when cooked.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Use a large skillet or wok. This will allow the vegetables to cook quickly and evenly.
Heat the oil over medium-high heat. This will help to prevent the vegetables from sticking to the pan.
Add the vegetables to the pan and stir-fry until they are tender-crisp. This will take about 5-7 minutes.
Add the sauce and cook for an additional 1-2 minutes. This will allow the flavors to meld.
Serve immediately. Sweet and sour vegetables are best served hot.

Conclusion:

Sweet and sour vegetables are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own taste preferences. With a little planning, you can have a delicious and healthy meal on the table in no time.