Chinese Sweet and Sour Steamed Vegetables
Crisp-tender broccoli, carrots, and bell peppers steamed then tossed with a bright pineapple-soy glaze. This quick stir-steam hybrid balances sweet pineapple juice and rice vinegar with umami-rich soy sauce and toasted sesame oil. Serve as a side dish with rice and protein, or over noodles for a lighter weeknight meal. The technique of steaming first preserves vegetable texture while the glossy sauce adds depth.
Ingredients
- 3 cup broccoli florets
- 2 medium carrots, diagonally sliced
- 1 large red bell pepper, cut into short, thin strips
- ½ cup water
- ¼ cup water
- 2 teaspoon cornstarch
- 1 teaspoon sugar
- ⅓ cup unsweetened pineapple juice
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon dark sesame oil
- ¼ cup green onion, diagonally sliced
Instructions
- 1
Bring 1/2 cup water to boil in large skillet with tight-fitting lid over high heat.
- 2
Add carrots, cover and steam 4 minutes.
- 3
Remove lid, add 1/4 cup water and bring to boil.
- 4
Add broccoli and red peppers, reduce heat to medium.
- 5
Cover and steam 4 minutes until vegetables are crisp-tender.
- 6
Meanwhile, combine cornstarch and sugar in small bowl.
- 7
Blend in pineapple juice, soy sauce and vinegar until smooth.
- 8
Transfer vegetables to colander and drain.
- 9
Stir pineapple mixture and add to skillet.
- 10
Cook and stir 2 minutes until sauce boils and thickens.
- 11
Stir in sesame oil.
- 12
Return vegetables to skillet with green onions and toss with sauce.
Tips
Stagger steaming by adding carrots first ensures even doneness across all vegetables; do not skip this step to avoid mushy broccoli.
Drain vegetables thoroughly before adding sauce to prevent dilution and ensure sauce coats properly.
Whisk cornstarch mixture until completely smooth before adding to hot skillet to avoid lumps.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently over medium heat, adding splash of water if sauce tightens.
Prep vegetables and make sauce up to 1 day ahead; store separately. Steam and assemble just before serving for best texture.
Serve hot or warm over steamed rice, alongside grilled chicken or tofu, or tossed with noodles for a light meal.
Common Mistakes
Do not skip draining vegetables to avoid watery, broken sauce.
Do not extend final steaming beyond 4 minutes to avoid mushy vegetables that release excess liquid.
Substitutions
FAQ
Can I prepare this ahead?
Yes, chop vegetables and make the sauce up to 1 day ahead, stored separately. Steam and combine just before serving to preserve crispness and prevent sauce from breaking.
What if my sauce is too thin?
Mix 1/2 teaspoon cornstarch with 1 tablespoon water until smooth, add to simmering sauce and stir 1 minute until thickened. Avoid adding more cornstarch dry.
Can I freeze leftovers?
Freeze up to 2 months in airtight container. Sauce and vegetables may separate slightly upon thaw. Reheat gently in skillet over medium heat with splash of water.