Ingredients45 m servings 231
- Stir the palm sugar, lime juice, fish sauce, oyster sauce, and soy sauce together in a small saucepan over medium-low heat until the sugar is completely dissolved; bring to a simmer. Set aside.
- Heat the oil in a large skillet; fry the garlic in the hot oil until browned, 7 to 10 minutes. Add the onion; cook for 1 minute. Stir the cauliflower and carrot into the mixture; cook and stir for 1 minute. Mix the cucumber, corn, and peas into the mixture; cook for 1 more minute. Stir the bell pepper and tomato into the mixture; cook 1 minute. Pour the sauce over the mixture, add the pineapple, and toss so the entire mixture is evenly coated in sauce; cook another minute. Serve hot.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 231 calories; 7.5 38.7 6 0 616 Full nutrition
ReviewsRead all reviews 11
This is crunchy, sweet, sour and very, very colorful! I followed the recipe exactly and served it with Bev's Orange Chicken from this site. A keeper!
Very good stir fry sauce! Easy and yummy! I used broccoli, zuchinni, and sliced portobella mushrooms and some seasame seeds! I cooked all the veggies by stir frying, and then added the sauce to ...
I tried this recipe because I was looking for a new "stir-fry" sauce and this was AWESOME! I didn't have any fish sauce on hand so I used 1/2 tbsp. more of soy sauce and 1/2 tbsp. more of oyster...
Delicious! I did add a touch of chicken stock to the sauce just to thin it out a bit and calm the oyster sauce down for my taste. I was worried about the cucumber and if I would like it cooked...
Oh ya!!!!! Super delicious!! Twice in a week and got more ingredients to make it again. YUM
This was so delicious! I found this easier to cook in a wok rather than skillet.
I made the sauce using 2 T of regular cane sugar, and doubled the fish sauce as I had no oyster sauce. Used vegetables I had on hand--onions, lots of peppers (one hot), shredded cabbage, a lit...