Sweet & Sour Vegetarian Stir-fry

 

What’s your go-to dish when you want to make a meal using just one pot? Truth be told, there aren’t many one pot meals in my household. Culinary school taught me a lot of things, but primarily, how to dirty up a lot of dishes, and quickly. For most of the second-year classes at my school, a team of dishwashers did our dishes. This was far too easy to get used to. At home, my husband washes all of my dishes. #husbandoftheyear. When I think of one-pot meals, I immediately reach for my wok. It’s been a faithful friend in times of produce overabundance. It also reliably produces a very fast meal, and it’s simple to make little more than a huge pile of veggies taste great.

What you will need

1 small garlic clove, minced

3 tablespoons water

2 tablespoons pineapple juice

1 tablespoon light brown sugar

2 teaspoons apple cider vinegar

2 teaspoons ketchup

2 teaspoons soy sauce

1 teaspoon cornstarch

1 teaspoon ground fresh ginger

2 tablespoons olive oil

6 button mushrooms, thinly sliced

1 carrot, thinly sliced diagonally

1/2 red bell pepper, thinly sliced

1/2 jalapeño pepper, seeded and thinly sliced

2 green onions, cut into 2-inch pieces

8 ounces tofu fettucine, rinsed well

1/4 cup chopped fresh pineapple

Black sesame seeds, for garnish

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