Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (1)
Sweet and Sour Vegetables
NUTRITION · PER SERVING20M COOK
CAL 25%·PRO 16%
CARBS 111G87% OF CAL
5G FIBER60G OTHER46G TOTAL SUGAR
FAT 4G8% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful vegetable stir-fry with a tangy-sweet sauce flavored with ginger, garlic, and pineapple. A pantry-friendly, meatless dinner that's crunchy and satisfying.
mainchinesestir fry🍳 skilletdairy freegluten freevegetarian
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp sunflower oil
- 1 large onion (peeled and chopped into large chunks)
- 1 red bell pepper (chopped into 1 inch pieces)
- 100 g (3.5 oz) sugarsnap peas (chopped in half)
- 100 g (3.5 oz) babycorn (sliced in half, lengthways)
- 225 g (8 oz) tin sliced water chestnuts (drained)
- 2 cloves garlic (peeled and minced)
- 1 tbsp minced ginger
- 150 ml (⅔ cup) tomato ketchup
- 2 tbsp malt vinegar
- 65 g (6 tbsp) dark brown muscovado sugar
- 475 g (17 oz) canned of pineapple chunks in juice
- egg fried rice
- or boiled rice
At a glance
PER SERVING · TIME 20M
CAL 25%·PRO 16%
CARBS 111G87% OF CAL
5G FIBER60G OTHER46G TOTAL SUGAR
FAT 4G8% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 883mg
- Total sugar
- 46g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 497mg
- Calcium
- 63mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 883MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.