Sweet and Sour Rhubarb Stir-Fry
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- Serves 4
- Cooks in 30 mins (15m prep + 15m cook)
- Difficulty: Easy
- Tastes:
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Estimated nutrition per serving
Chinese with rhubarb
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a small bowl, whisk together soy sauce, rice vinegar, and brown sugar. Set aside.
- 2.Heat vegetable oil in a large skillet or wok over medium-high heat.
- 3.Add chicken (or tofu) to the skillet and cook until browned and cooked through. Remove from the skillet and set aside.
- 4.In the same skillet, add onion, bell peppers, garlic, and ginger. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
- 5.Add the sliced rhubarb and pineapple chunks to the skillet. Cook for another 2 minutes.
- 6.Pour the soy sauce mixture over the vegetables and stir to coat.
- 7.Add the cornstarch mixture to the skillet and cook for another minute until the sauce thickens.
- 8.Return the cooked chicken (or tofu) to the skillet and stir to combine with the sauce and vegetables. Cook for an additional 2 minutes to heat through.
- 9.Season with salt and black pepper to taste.
- 10.Serve the Sweet and Sour Rhubarb Stir-Fry over cooked rice and garnish with sliced green onions.
- 11.Enjoy this delicious and tangy Chinese stir-fry with a twist!
lightbulb_outline Tips
- For a spicier kick, add some red pepper flakes or sriracha sauce.
- Feel free to add other vegetables like carrots, snap peas, or baby corn.
- If you prefer a thicker sauce, increase the amount of cornstarch.
- Adjust the sweetness and tanginess of the dish by adding more or less brown sugar and rice vinegar.
- Serve with steamed broccoli or a side of fried rice for a complete meal.