Sweet and Sour Vegetables

15 min · Serves 6

Based on a recipe from Cooking Healthy with Diabetes University of Florida IFAS Extension, via USDA MyPlate Kitchen

What goes in

• 14.8 mlhoney
• 14.8 mllemon juice
• 4.9 mllow-sodium soy sauce
• 1.2 mlfresh ginger
• 1 cupcanned pineapple
• 14.8 mlcornstarch
• 9.9 mloil
• 1 packfrozen stir-fry vegetables

How to cook it

1. Whisk the honey, lemon juice, soy sauce, ginger, pineapple, and cornstarch together in a bowl and set aside.
2. Warm the oil in a large skillet and add the frozen vegetables, cooking for 3 to 4 minutes until crisp-tender.
3. Pour in the prepared sauce and cook for about 2 minutes until bubbling and thickened, stirring in a splash of water if the consistency is too dense.
4. Dish up promptly alongside rice or noodles if desired.

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