Mix Vegetables in Sweet & Sour
Asparagus, zucchini, red bell pepper, green beans, mushrooms and … you name it! Feel free to add or substitute these ingredients with your favourites.
At a glance
Serving size 1/2 cup
1/2 cup low fat, low sodium chicken broth
1/2 cup each sliced asparagus, zucchini, and mushrooms
1/2 cup trimmed green beans
1/2 cup red bell pepper
1/4 cup tomato sauce
2 tbsp. red wine vinegar
2 tbsp. sugar dash salt
2 tbsp. cornstarch or arrowroot powder
1/4 cup water
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.
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