Mix Vegetables in Sweet & Sour
It's a vegetable, nutrient-rich, extravaganza and it's simply exquisite. Asparagus, zucchini, red bell pepper, green beans, mushrooms and you name it! Feel free to add or substitute these ingredients with your favourites.
Ingredients
- 1/2 cup(s) low fat, low sodium chicken broth
- 1/2 cup(s) sliced asparagus
- 1/2 cup(s) sliced zucchini
- 1/2 cup(s) sliced mushrooms
- 1/2 cup(s) trimmed green beans
- 1/2 cup(s) red bell pepper
- 1/4 cup(s) tomato sauce
- 2 tablespoon(s) red wine vinegar
- 6 teaspoon(s) sugar
- 1 dash(es) salt
- 2 tablespoon(s) cornstarch or arrowroot powder
- 2 floz water
Instructions
- Heat the broth in a wok or heavy skillet over high heat.
- Add all the vegetables and cover and steam until the broth is absorbed; about 5-6 minutes.
- Combine the tomato sauce, vinegar, sugar, and salt.
- Add the mixture to the vegetables and stir to coat.
- Mix the cornstarch with the water and add it to the sauce.
- Cook until thick and bubbly and serve.
Nutrition
Calories: 282.18kcalCarbohydrates: 67.62gProtein: 9.4gFat: 2gSaturated Fat: 0.43gSodium: 1166.69mgFiber: 7.98gSugar: 36.78g
Tried this recipe?Let us know how it was!