Recipe by wiley
"This simple vegetable side dish is welcome at any dinner table. The vegetables used here are only for example. You can use whatever is available."
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light soy sauce
onion, cut into thin slivers
cauliflower, chopped into bite-size pieces
carrot, peeled and sliced
cucumber, cut into bite-size pieces
baby corn, sliced
red bell pepper, sliced
tomato, cut into bite-size pieces
fresh pineapple, cut into bite-size chunks
This is crunchy, sweet, sour and very, very colorful! I followed the recipe exactly and served it with Bev's Orange Chicken from this site. A keeper!
I tried this recipe because I was looking for a new "stir-fry" sauce and this was AWESOME! I didn't have any fish sauce on hand so I used 1/2 tbsp. more of soy sauce and 1/2 tbsp. more of oyster sauce. I am cooking it for the second time in the same week, which says a lot for me! Thank you for the recipe!
Very good stir fry sauce! Easy and yummy! I used broccoli, zuchinni, and sliced portobella mushrooms and some seasame seeds! I cooked all the veggies by stir frying, and then added the sauce to warm it up and stired some cooked brown rice with it. Next time I think I will add some fried tofu!
Delicious! I did add a touch of chicken stock to the sauce just to thin it out a bit and calm the oyster sauce down for my taste. I was worried about the cucumber and if I would like it cooked. I liked it! Forgot the peas :( Oh well regardless I loved it! Served over some warmed up leftover rice sprinkled with some chopped green onions for garnish!
Oh ya!!!!! Super delicious!! Twice in a week and got more ingredients to make it again. YUM
This was so delicious! I found this easier to cook in a wok rather than skillet.
The sauce in this recipe has become a new family favorite for vegetable stir-fry side dishes.
* Percent Daily Values are based on a 2,000 calorie diet.
Stir-Fried Sweet and Sour Vegetables
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 67
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