Sweet & Sour Vegetarian Stir Fry
What’s your go-to dish when you want to make a meal using just one pot? Truth be told, there aren’t many one pot meals in my household. Culinary school taught me a lot of things, but primarily, how to dirty up a lot of dishes, and quickly. For most of the second-year classes at my school, a team of dishwashers did our dishes. This was far too easy to get used to. At home, my husband washes all of my dishes. #husbandoftheyear.
Ingredients
- 1 small garlic clove, minced
- 3 tablespoon water
- 2 tablespoon pineapple juice
- 1 tablespoon light brown sugar
- 2 teaspoon apple cider vinegar
- 2 teaspoon ketchup
- 2 teaspoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon ground fresh ginger
- 2 tablespoon olive oil
- 6 button mushrooms, thinly sliced
- 1 carrot, thinly sliced diagonally
- 1/2 red bell pepper, thinly sliced
- 1/2 jalapeño pepper, seeded and thinly sliced
- 2 green onions, cut into 2-inch pieces
- 8 ounce tofu fettucine, rinsed well
- 1/4 cup chopped fresh pineapple
- black sesame seeds, for garnish
Directions
- Make Sweet & Sour Sauce: In small bowl, whisk together all ingredients until smooth. Set aside.
- Make Stir-Fry: In large skillet or wok, heat oil over medium-high heat until very hot. Add mushrooms, carrot, red pepper and jalapeño. Cook 3 to 4 minutes or until vegetables are tender-crisp, stirring frequently.
- Add onions, fettuccine, pineapple and Sweet & Sour Sauce. Bring to boil, then reduce heat to medium. Cook 2 minutes or until sauce thickens and noodles are warmed through, stirring frequently.
- Serve garnished with sesame seeds.
