Spicy, sweet, and sour all wrapped up into one dish spells delicious. Combine that deliciousness in a stir-fry and I am all in! The family definitely gave 2-thumbs up!
Many stir-frys call for tofu, this stir-fry inspired and adapted from the Forks Over Knives cookbook uses Eggplant. I am personally not a fan of Tofu, but using Eggplant in this stir-fry gives this dish a unique and tasty flavor. Feel free to use any veggies you have on hand, the sauce is the magic!
All whole plant-based food ingredients. Using a frozen bag of Sugar Snap Peas Stir-Fry makes it easy to add veggies without the need to do a lot of chopping. Coconut Aminos is a perfect replacement for soy sauce because it has less sodium content. Arrowroot powder is a plant-based thickener, perfect for gravies and can be purchased from Amazon.
So the next time you want something sweet, spicy, and sour – look no further. This will be the perfect dish served over some Basmati brown rice or rice of your choice!
8oz canCrushed Pineapples, in juice not syrup(do not drain)
1/4cupApple Cider Vinegar, Raw, Unfiltered
1/3cupCoconut Aminos(or low sodium Tamari)
1/4cupPineapple Juice(from 20 oz can of Pineapples below)
1 1/2tspGround Ginger
1large Yellow Onion, Chopped
1cupWhite Button Mushrooms, sliced
20oz bagFrozen Sugar Snap Pea Stir-Fry
4largeGarlic Cloves, finely chopped(about 1 Tbsp)
20oz canPineapple Chunks, in juice not syrup(drained and reserve juice; set aside 1/4 cup to be used in sauce above; use remaining to stir-fry the veggies)
to tasteRed Pepper Flakes(optional)
4 tspCashews, unsalted(optional)
Sweet and Sour Sauce
Remove the pits from the Medjool dates. Add to a high-speed blender with all remaining sauce ingredients. Blend until completely smooth. Set aside. NOTE: Be sure to add the juice from the crushed pineapples and 1/4 cup pineapple juice from the 20oz can of pineapple chunks.
Chop the onions and mince the garlic cloves. Drain the pineapple chunks and reserve the juice.
Add all of the chopped and frozen veggies to a large non-stick pan. Add the chipotle pepper. Add 1/4 cup of the reserved pineapple juice to the pan. Sautee the veggies on medium-high heat until tender. Cook covered stirring frequently until veggies are tender and the liquid is evaporated (about 12 minutes).
Add in the drained pineapple chunks to the stir-fry. Give a quick stir thru. Add the prepared sweet and sour sauce. Give a good stir thru. Continue to cook for another 3 minutes until sauce thickens. Remove from heat.
Serve over preferred brown rice. Garnish with red pepper flakes and cashews. Enjoy!
NOTE: Prepare brown rice of choice per package instructions. Preparing rice in an instant pot expedites time.
INSTANT POT instructions for brown rice: 1 cup brown rice rinsed and drained and 1 cup of water. Cook on "Manual" mode for 22 minutes with 10-minute natural release. Remove lid, fluff rice with a fork and serve. Leftover rice can be stored in a tightly sealed glass jar for up to a couple of weeks.