Vegetarian Sweet and Sour 'Pork'

This Vegetarian Sweet and Sour 'Pork' combines the delightful flavors of tangy sauce and tender, plant-based protein for a satisfying dish. It's a vibrant, colorful meal that captures the essence of traditional Chinese cuisine while being entirely meat-free.

Ingredients

• Soy protein chunks - 200 grams
• Bell pepper (red) - 1 medium, diced
• Bell pepper (green) - 1 medium, diced
• Pineapple chunks - 100 grams, canned or fresh
• Carrot - 1 medium, thinly sliced
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Vegetable oil - 2 tablespoons
• Soy sauce - 2 tablespoons
• Rice vinegar - 2 tablespoons
• Brown sugar - 1 tablespoon
• Cornstarch - 1 tablespoon
• Water - 150 ml
• Salt - to taste
• Black pepper - to taste

Steps

1. In a bowl, mix the soy sauce, rice vinegar, brown sugar, cornstarch, and water to create the sweet and sour sauce. Set aside.
2. In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant.
3. Add the diced onion, bell peppers, and sliced carrot to the skillet. Stir-fry for about 5-7 minutes until they start to soften.
4. Stir in the soy protein chunks and pineapple, cooking for an additional 5 minutes until heated through.
5. Pour the sweet and sour sauce over the stir-fried vegetables and protein. Stir well to combine and cook for another 5-7 minutes until the sauce thickens.
6. Season with salt and black pepper to taste before serving.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 10 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in plant-based protein, supporting muscle health.

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