Ingredients with Measurements:
- 1 pound Tongcai (preserved vegetable)
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup pineapple chunks
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Mixing bowl
Step-by-step instructions:
1. Rinse the Tongcai under running water and squeeze out excess water. Cut into bite-sized pieces and set aside.
2. In a mixing bowl, whisk together rice vinegar, ketchup, brown sugar, soy sauce, cornstarch, and water until well combined. Set aside.
3. Heat vegetable oil in a wok or large skillet over medium-high heat. Add chopped onion and stir-fry for 1-2 minutes until fragrant.
4. Add chopped red and green bell peppers and stir-fry for another 2-3 minutes until slightly softened.
5. Add the Tongcai and pineapple chunks to the wok and stir-fry for 1-2 minutes until heated through.
6. Pour the sweet and sour sauce over the vegetables and stir well to coat evenly. Cook for another 2-3 minutes until the sauce thickens and the vegetables are fully coated.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 180
- Total fat: 4g
- Total carbohydrates: 33g
- Protein: 3g
Substitutions for ingredients:
- Instead of Tongcai, you can use any other preserved vegetable such as pickled mustard greens or pickled radish.
- Instead of rice vinegar, you can use apple cider vinegar or white vinegar.
- Instead of ketchup, you can use tomato paste or tomato sauce.
- Instead of brown sugar, you can use honey or maple syrup.
- Instead of soy sauce, you can use tamari or coconut aminos.
Variations:
- You can add protein such as chicken, shrimp, or tofu to make it a complete meal.
- You can add other vegetables such as carrots, snow peas, or broccoli to add more color and nutrition.
Tips and tricks:
- Make sure to rinse the Tongcai well to remove excess saltiness.
- Cut the vegetables into similar sizes for even cooking.
- Adjust the sweetness and sourness of the sauce according to your preference.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on a platter with steamed rice on the side.
Garnishes:
- Garnish with chopped scallions or cilantro for added flavor and freshness.
Pairings:
- Pair with a light and refreshing drink such as iced tea or lemonade.
Suggested side dishes:
- Steamed rice or noodles
- Stir-fried bok choy or Chinese broccoli
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the sauce is too thin, mix a little more cornstarch with water and add it to the wok.
Food safety advice:
- Make sure to cook the vegetables until they are fully heated through to avoid any foodborne illnesses.
Food history:
- Tongcai is a traditional Chinese preserved vegetable that is made by fermenting mustard greens with salt.
Flavor profiles:
- Sweet and sour, tangy, savory
Serving suggestions:
- Serve as a main dish or as a side dish with other Chinese dishes.
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Region: Chinese