I’ve mentioned before that I love sauces, spreads, dips, and dressings. They are an awesome and easy way to add delicious flavor to your meal. I had never attempted a sweet and sour sauce before, but I was craving that flavor. Into the kitchen I went to see if I could make a sweet and sour sauce that was healthy but would satisfy that craving. I surprised myself and the sauce turned out great and gets even better as leftovers. You can use this sauce in any type of stir fry vegetables or meat that you want, get creative!
- 3/4 cup rice wine vinegar
- 1/2 cup liquid aminos or soy sauce, or coconut aminos
- 1 1/2 tbsp honey or agave nectar
- 1 large eggplant cut into cubes
- 1 green pepper, diced
- 1 onion, diced
- 1 zucchini, sliced
- 3 cloves garlic, minced
- 3 tsp basil
1. Wash and slice your eggplant into rounds. Lay out a paper towel and sprinkle salt on the paper towel. Press the eggplant rounds onto the paper towel and then sprinkle a little more salt on top. Press another paper towel on top and let the eggplant sit for about 20 min. Rinse off the salt and then cut into cubes.
2. While your eggplant is sitting, combine the vinegar, liquid aminos, and honey in a saucepan. Bring to a boil and then lower the heat and simmer for about 10 minutes.
3. Once your eggplant is ready, heat up a large skillet over medium-high heat. Add in onions and garlic and cook until the onions are soft, about 7 minutes. Then add in eggplant. Stir-fry the eggplant until the size has reduced to about half, about 10 to 15 minutes. Add in your green pepper, zucchini, and basil. Pour your sweet and sour sauce over the vegetables and heat through for about 5 minutes.
You can make this a meat dish too, just stir fry whatever meat you want, remove from the skillet, and then cook your vegetables. Add the meat in at the end and then pour the sauce over everything. This is a really good dish to serve over brown rice or noodles. Make sure to keep some for lunch the next day! Enjoy!