Sweet & Sour Recipe

A la Cart

1. 1

   Prep all ingredients: cut protein into bite-sized pieces; dice pineapple; halve or chop tomatoes; slice bell peppers and onion; mince garlic and ginger.

2. 2

   In a small bowl, whisk together ketchup, brown sugar, soy sauce, and rice vinegar to form the sweet-and-sour sauce. If desired, add 1–2 tablespoons of pineapple juice for extra fruitiness.

3. 3

   In a separate small bowl, whisk together cornstarch and 2 tablespoons water to make a slurry; set aside.

4. 4

   Season protein with salt and pepper. Lightly coat with about 1 teaspoon of cornstarch (optional) to help browning.

5. 5

   Heat a large skillet or wok over medium-high heat and add 1 tablespoon oil. Add protein and cook until browned and just cooked through. Transfer to a plate.

6. 6

   In the same pan, add the remaining oil. Sauté onion, garlic, and ginger until fragrant, about 1–2 minutes.

7. 7

   Add bell peppers and cook until they start to soften but remain crisp, about 3–4 minutes.

8. 8

   Add pineapple chunks and tomatoes; cook 1–2 minutes to heat through and mingle flavors.

9. 9

   Pour in the prepared sweet-and-sour sauce; bring to a simmer.

10. 10

    Return the protein to the pan; stir to coat with sauce.

11. 11

    Stir in the cornstarch slurry and cook 1–2 minutes, letting the sauce thicken to a glossy coating.

12. 12

    Taste and adjust with salt and pepper if needed. Garnish with sliced green onions.

13. 13

    Serve hot over steamed rice or your preferred grain.