Eat Without

Sweet and Sour Vegetables

Source: Cooking Healthy with Diabetes University of Florida IFAS Extension

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-10-09.

Lemon juice, honey, soy sauce, and pineapple juice make the base of this delicious sweet and sour sauce. This dish is great over pasta or brown rice. Enjoy!

Makes
6 servings

Ingredients

  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 teaspoon low-sodium soy sauce
  • 1/4 teaspoon fresh ginger
  • 1 cup canned pineapple chunks
  • 1 tablespoon cornstarch (for thickness)
  • 2 teaspoons vegetable oil (or cooking oil of choice)
  • 1 package (16 ounces) frozen stir-fry vegetables

Directions

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

Notes

Infants and children under the age of 1 should not eat honey or recipes with honey in them. Learn more about: Ginger Pineapples Broccoli Carrots Peas Mushrooms

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.