Sweet & Sour Vegetable Stir-fry

20140410-DSC_6072Ever since I started my elimination diet in early February, I’ve had to make almost every single meal at home. I’m not complaining. I’m a food blogger – so, of course I love to cook. But after a long day at work, it can be a bit tiring (read: daunting) to cook a meal that’s well-balanced, filling and loaded with natural, wholesome ingredients.  This is where a recipe like Sweet and Sour Vegetable Stir-fry comes in handy! It takes about 25 minutes to throw together and is filled with protein, fibre and a healthy dose of veggies. Plus, it’s vibrant and full of flavour.

A time saving tip – make the brown rice on the weekend, so that you have it in the fridge to use throughout the work week. I pre-cook brown rice on the weekend and use it on a weekly basis for stir-frys, curries, soups, burritos and even salads.

In other news, we decided to resume our organic fruits and veggie delivery this week. Fresh Option Organic Delivery is a fantastic option for your organic fruits and veggies in the Winnipeg area. I highly recommend it. Yesterday, we received our first delivery. The allotment included the most delicious, fresh strawberries! I cannot wait to make something with them this weekend. Muffins? Shortcakes? Smoothies?

Wishing you all a wonderful weekend! I’m looking forward to a relaxing weekend of reading, baking and maybe some cleaning. Hmmmm…probably not cleaning. *haha* If it decides not to snow after all, I may even go for a nice long walk outside. *fingers crossed for nice weather*

Vegetarian Sweet & Sour Stir-fry

Yield: 4 servings


  • 1 tablespoon of canola oil
  • 1 medium yellow onion, finely diced
  • 1 red pepper; diced
  • 1 orange pepper; diced
  • 1 cup of frozen shelled edamame
  • 1 cup of baby corn, cut into bit-size pieces
  • 2 tablespoons of tamari or sodium-reduced soy sauce
  • 1 tablespoon of unseasoned rice vinegar
  • 1 teaspoon of freshly grated ginger
  • 1 teaspoon of chile-garlic sauce (or more for added heat)
  • 1 tablespoon of sesame oil
  • 1 tablespoon of honey or agave (optional)
  • 1 tablespoon of cornstarch or arrowroot power
  • 1/2 cup of vegetable broth
  • 1-14 oz can of pineapple tidbits with juice
  • 3/4 cup of unsalted cashews (toasted if you like)
  • 2-4 cups of brown rice, cooked
  • fresh green onion; chopped
  • black sesame seeds for garnish


  1. Prepare brown rice according to package and chop all of the veggies.
  2. Heat canola oil in in large saucepan over medium-high heat. Add diced onions and sauté until tender and translucent (about 5 minutes).
  3. Add the diced red and yellow pepper. Sauté another 5 minutes. Add the shelled edamame and baby corn. Reduced heat to medium.
  4. While the vegetables are cooking, make the stir-fry sauce. In a small bowl, combine the tamari, unseasoned rice vinegar, fresh ginger, chile-garlic sauce, sesame oil, honey (or agave) and vegetable broth. Whisk in the cornstarch or arrowroot power until well combined.
  5. Pour the stir-fry sauce over the sautéed veggies. Stir until the sauce starts to thicken (about 2 minutes).
  6. Add the pineapple tidbits with the pineapple juice followed by the unsalted cashews. Heat through.

Serve the sweet and sour stir-fry over a bed of brown rice. Garnish with fresh chopped green onion and sesame seeds.

Note: I normally don’t add any sweetener to the stir-fry sauce, as I find the pineapple juice does the trick! But feel free to add some honey or agave if you need an extra touch of sweetness.

Source: The Fig Tree


  1. says

    it’ll get easier, lady! lately, i’ve been completely indifferent with cooking interesting food for myself, so i’ve just been eating roasted veggies with tons of nooch on a bed of lettuce with chickpeas or lentils. it may not be fancy, but i enjoy it ;) perhaps when i’m inspired, i’ll make this delicious entree. it looks awesome!

    • thefigtree says

      It can be so tough to plan your meals, have all of the ingredients in the house and then cook everything! I love having non-processed, natural, homemade food. But boy…it’s time consuming! *hah* I’m learning to prep things in advance and it’s really helping. And some evenings…I have popcorn for dinner. *haha*

    • thefigtree says

      I used to love buying bottled sauces – especially the thai peanut one from Superstore! But then I started finding that the sauces were a bit too sweet for my taste. So, I started making my own sauce with pantry ingredients. I find that making my own sauce takes 5 minutes max. And it’s way less sweet!


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