Sweet and Sour Veggie Stir Fry




Sweet and Sour Veggie Stir Fry
Prep time
Cook time
Total time
I made this dinner for Chris on a whim. It was my attempt at bringing some warm flavors to our plates in the middle of December. Its sweet, spicy and tart simultaneously. It’s sure to warm up even the chilliest of winter evenings. In case your taste buds didn’t get the memo yet, this recipe is about to give them a nice little exotic vacation. The dinner includes our recipes for Grass Fed sirloin Tip Ginger
Serves: 4 Servings
  • -1 Tbsp olive oil
  • ¼ cup liquid coconut aminos
  • pinch of red pepper flakes
  • 1 tsp honey
  • 1 Tbsp white vinegar
  • 1 Tbsp grated ginger
  • 3 crushed garlic cloves
  • ½ a pineapple cut into chunks
  • 1 red bell pepper
  • 2 green onions/scallions
  • 1 small cucumber
  • 6 white mushrooms
  • 1 small red onion
  1. Chop all vegetables into cubes, roughly the same size so all cook evenly.
  2. Preheat wok on medium heat.
  3. Place olive oil, white vinegar, coconut aminos, honey, ginger, and garlic in wok until aromatic.
  4. Add in green onions and red onions.
  5. Add remainder of vegetables.
  6. Cook on medium for 10 minutes
  7. For last 2 minutes, turn up to high heat to cook off remaining liquid.
  8. Serve on bed of organic jasmine rice.