Ingredients
1 tablespoon honey
1 tablespoon lemon juice
1 teaspoon soy sauce (low sodium)
1/4 teaspoon fresh ginger
1 cup pineapple (canned)
1 tablespoon cornstarch (for thickness)
2 teaspoons oil
1 package frozen stir-fry vegetables (16 ounce bag)
Steps
Wash hands with soap and water.
Combine all ingredients except vegetables into bowl; mix and set aside.
Heat 2 teaspoons of oil in skillet and add frozen vegetables. Cook for 3 to 4 minutes or until vegetables are crisp-tender.
Add sweet and sour sauce and cook for another 2 minutes or until mixture comes to a boil. Add water if it seems too thick.
Serve immediately. This dish is great over pasta or brown rice.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 110 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 73 mg |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Total Sugars | 11 g |
| Added Sugars included | 3 g |
| Protein | 3 g |
| Vitamin D | 0 mcg |
| Calcium | 26 mg |
| Iron | 1 mg |
| Potassium | 219 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Sweet and Sour Vegetables. Recipe source: Cooking Healthy with Diabetes University of Florida IFAS Extension. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.