Sweet & Sour stir fry is one of my favorite stir fry flavors. I make it with chicken sometimes, but sometimes I like to keep it vegetarian and use cabbage as the main ingredient. Since we are on this week-long fruit and vegetable “diet,” tonight I will be making a sweet and sour cabbage stir fry.
As with all recipes, you can alter the recipe to include those things you have or things you find fresh at the produce market. Tonight I will be adding scallions and celery to this recipe and I will be excluding the rice component.
- 1 T olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 T flour
- 1 T soy sauce
- 1/4 tsp ginger
- 1 tsp red wine
- 1/8 tsp pepper
- 1/4 tsp granulated garlic
- 1 medium to large head of cabbage cut into 1″ cubes (or use 1 1/2 lbs. boneless, skinless chicken breasts)
- 1 cup vegetable broth
- 1 T flour
- 3 T brown sugar
- 6 T ketchup
- 2 T soy sauce
- 5 T rice vinegar
- 2 tsp toasted sesame oil
- 1 T canola oil
- In a small skillet, saute the onion and bell pepper in the olive oil over medium-high heat until the onion is limp and translucent. Remove from the heat, and set aside.
- In a bowl, whisk together 1 T flour, 1 T soy sauce, the ginger, red wine, pepper, and garlic.
- Add the cabbage, toss to coat, and set aside.
- Whisk together the broth, flour, brown sugar, ketchup, soy sauce, rice vinegar, and sesame oil, and set aside.
- In a large skillet or wok, saute the cabbage in the 1 T canola oil over high heat until firm, but tender.
- Reduce the heat to medium-high, add the onions and bell peppers, and the broth mixture, and stir constantly until the broth mixture thickens.
- Remove from the heat, and serve over brown rice…