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District of Columbia

Sweet and Sour Vegetables

Featured Food: Fresh produce from urban gardens

Makes: 6 servings

white plate with vegetables in orange sauce

Ingredients

  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 teaspoon low-sodium soy sauce
  • ¼ teaspoon paprika or cayenne pepper
  • 1 cup canned pineapple chunks, in 100% juice
  • 1 tablespoon cornstarch (for thickness)
  • 2 teaspoons oil
  • 3 cups of fresh vegetables, such as cherry tomatoes, zucchini, bell pepper, onion, sliced or chopped

Directions

  1. Combine all ingredients except vegetables into bowl; mix and set aside.
  2. Heat 2 teaspoons of oil in large skillet and add vegetables. Cook for 5 to 10 minutes or until vegetables are crisp-tender.
  3. 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.
  4. Serve immediately.

Notes

  • Honey should not be fed to children under 1 year of age.
  • Visit your local farmer’s market or urban garden and choose your favorite vegetables that are in season.

Recipe from: Cooking Healthy with Diabetes, University of Florida IFAS Extension, adapted by the USDA Food and Nutrition Administration.