Ingredients with Measurements:
- 1 head of Chinese cabbage, chopped into bite-sized pieces
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can of pineapple chunks, drained
- 1/2 cup of rice vinegar
- 1/2 cup of ketchup
- 1/4 cup of brown sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 1/4 cup of water
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced onion and minced garlic, and sauté for 2-3 minutes until fragrant.
3. Add the sliced red and green bell peppers, and sauté for another 2-3 minutes until slightly softened.
4. Add the chopped Chinese cabbage to the pot, and stir well to combine with the other vegetables.
5. In a small bowl, whisk together the rice vinegar, ketchup, brown sugar, and soy sauce until well combined.
6. Pour the sweet and sour sauce over the vegetables in the pot, and stir well to coat everything evenly.
7. Add the drained pineapple chunks to the pot, and stir gently to combine.
8. In a separate small bowl, whisk together the cornstarch and water until smooth.
9. Pour the cornstarch mixture into the pot, and stir well to thicken the sauce.
10. Season the stew with salt and pepper to taste, and simmer for 10-15 minutes until the cabbage is tender and the sauce has thickened.
11. Serve hot, garnished with chopped green onions or cilantro if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 180
Fat: 5g
Carbohydrates: 32g
Protein: 3g
Fiber: 5g
Sugar: 23g
Sodium: 450mg
Substitutions for ingredients:
- Chinese cabbage can be substituted with regular green cabbage or Napa cabbage.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Ketchup can be substituted with tomato sauce or tomato paste.
- Brown sugar can be substituted with honey or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
- Pineapple chunks can be substituted with canned mandarin oranges or fresh diced pineapple.
Variations:
- Add sliced carrots or mushrooms to the stew for extra vegetables.
- Use chicken or shrimp instead of cabbage for a protein-packed version of the stew.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to chop the cabbage into bite-sized pieces for easy eating.
- Drain the pineapple chunks well before adding them to the stew to prevent the sauce from becoming too watery.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- Taste the stew before serving and adjust the seasoning as needed.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until warmed through, stirring occasionally.
Presentation ideas:
Serve the stew in individual bowls, garnished with chopped green onions or cilantro.
Garnishes:
Chopped green onions or cilantro
Pairings:
- Serve the stew with steamed rice or noodles for a complete meal.
- Pair with a side of stir-fried vegetables or egg rolls.
Suggested side dishes:
- Steamed rice or noodles
- Stir-fried vegetables
- Egg rolls
Troubleshooting advice:
- If the sauce is too thin, whisk together more cornstarch and water and add it to the pot to thicken the sauce.
- If the cabbage is too tough, simmer the stew for a few more minutes until it has softened.
Food safety advice:
- Make sure to cook the stew until the cabbage is tender and the sauce has thickened to prevent any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Sweet and sour dishes are a popular staple in Chinese cuisine, with a history dating back to the Tang Dynasty in the 7th century. The combination of sweet and sour flavors is believed to have originated in the Hunan province of China, and has since spread to other regions and countries.
Flavor profiles:
Sweet, sour, tangy, and savory
Serving suggestions:
Serve the stew hot as a main dish for lunch or dinner.
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Region: Chinese