Sweet & Sour Recipe

Prepare vegetables and fruit

Trim celery and slice thin on a diagonal to measure about 2 cups. Peel and slice carrot into 1/4-inch coins or matchsticks to make 1 cup. Peel and thinly slice the onion to measure 1 cup. Core and seed the red bell pepper, then cut into 1/2-inch pieces to measure 1 cup. Dice tomato into 1/2-inch pieces to measure 1 cup, removing excess seeds if very watery. Cut zucchini into 1/2-inch half-moons to make 1 cup. If using fresh pineapple, cut into 1-inch chunks; if canned, drain and reserve 1 tbsp juice for the sauce.

Mix sauce

In a small bowl, whisk together rice vinegar (3 tbs), ketchup (3 tbs), light soy sauce (1 tbs), brown sugar (2 tbs), reserved pineapple juice or 1 tbsp water, salt (1 tsp), black pepper (1 tsp) and red pepper flakes (optional 1/4 tsp). In a separate very small bowl, dissolve cornstarch (1 tsp) into cold water (1 tbsp) to make a slurry; set both aside.

Heat a large skillet or wok over medium-high heat until hot. Add vegetable oil (2 tbs) and swirl to coat.

Add minced garlic (2 tsp) and minced ginger (1 tsp) and stir-fry for 20–30 seconds until fragrant but not browned.

Add carrot and celery first and stir-fry 2 minutes to begin tenderizing (they take longest).

Add onion and red bell pepper and continue stir-frying 2–3 minutes until vegetables are bright and beginning to soften but still crisp-tender.

Add zucchini and diced tomato and stir-fry 1–2 minutes. The tomato should warm through but not completely break down.

Add pineapple chunks and pour the prepared sweet-and-sour sauce into the pan. Stir to combine all ingredients and bring to a gentle simmer so the flavors marry, about 1–2 minutes.

Give the cornstarch slurry a quick stir and pour it into the simmering sauce while stirring; continue cooking 30–60 seconds until the sauce thickens to a glossy coating that clings to the vegetables and pineapple.

Taste and adjust: add a pinch more salt, 1/2 tsp sugar, or 1/2 tbs vinegar if you prefer it sweeter or tangier. Remove from heat when vegetables are crisp-tender and sauce is evenly coating everything.

Transfer the sweet & sour vegetables to a serving bowl or plate. Sprinkle with sesame seeds and sliced green onions if using. Serve hot over steamed rice or alongside noodles.

Leftovers: cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat; add a splash of water if sauce has thickened too much.