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Sweet and Sour Rhubarb Stir-Fry



  • Serves 4
  • Cooks in 30 mins (15m prep + 15m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Chinese with rhubarb

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a small bowl, whisk together soy sauce, rice vinegar, and brown sugar. Set aside.
  2. 2.Heat vegetable oil in a large skillet or wok over medium-high heat.
  3. 3.Add chicken (or tofu) to the skillet and cook until browned and cooked through. Remove from the skillet and set aside.
  4. 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. 5.Add the sliced rhubarb and pineapple chunks to the skillet. Cook for another 2 minutes.
  6. 6.Pour the soy sauce mixture over the vegetables and stir to coat.
  7. 7.Add the cornstarch mixture to the skillet and cook for another minute until the sauce thickens.
  8. 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. 9.Season with salt and black pepper to taste.
  10. 10.Serve the Sweet and Sour Rhubarb Stir-Fry over cooked rice and garnish with sliced green onions.
  11. 11.Enjoy this delicious and tangy Chinese stir-fry with a twist!

lightbulb_outline Tips

  • chevron_rightFor a spicier kick, add some red pepper flakes or sriracha sauce.
  • chevron_rightFeel free to add other vegetables like carrots, snap peas, or baby corn.
  • chevron_rightIf you prefer a thicker sauce, increase the amount of cornstarch.
  • chevron_rightAdjust the sweetness and tanginess of the dish by adding more or less brown sugar and rice vinegar.
  • chevron_rightServe with steamed broccoli or a side of fried rice for a complete meal.