Hot and Sour Stir-fry

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hot and sour saute0054If you have time, shred some green cabbage and carrots. Coleslaw mix (shredded cabbage and carrots), one of our favorite simple suppers convenience foods, is available in the produce section of most supermarkets. Choose an organic mix if you available.

Serve this with Easy Baked Tofu.

Hot and Sour Stir-fry
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ½ pound green beans
  • 2 tomatoes
  • 8 ounces coleslaw mix or 4 cups shredded cabbage
  • 1 tablespoon grated peeled ginger root
  • 1 ½ teaspoons sugar
  • ½ teaspoon Chinese chili paste
  • 2 tablespoons soy sauce
  • 1 tablespoon cider vinegar or white vinegar
  • 1 teaspoon cornstarch
  • 1 tablespoon vegetable oil
  1. Have everything prepared and close at hand before you begin to stir-fry.
  2. Trim the green beans and cut them in half (about 2 cups).
  3. Cut the tomatoes into chunks (about 2 cups).
  4. If you don't have coleslaw mix, finely shred cabbage.
  5. In a small bowl, combine the ginger, sugar, chili paste, soy sauce, and vinegar, and then stir in the cornstarch and 1 tablespoon of water.
  6. Heat the oil in a wok or large skillet.
  7. Add the green beans and stir-fry on high heat for a couple of minutes.
  8. Add the cabbage and continue to stir-fry for 2 or 3 minutes.
  9. Add the tomatoes and stir-fry until they soften, 2 to 3 minutes.
  10. Add the soy sauce-cornstarch mixture and stir-fry for a minute or two, until the sauce thickens and coats the vegetables.