I had been planning to make my usual tofu and pepper stir-fry this week, but then I came across recipes for sweet and sour chicken twice as I was getting ready to cook. And suddenly I wanted a sweet and sour sauce, not a spicy soy based sauce after all. This recipe was really good, but I don’t know that it will become a regular. Sweet and sour isn’t something I crave all that often. I omitted the pineapple called for in the recipe since I didn’t have the right cut on hand. Instead I just used some canned pineapple juice and extra bell peppers. I think the flavor would have been more pronounced if I had been able to include the pineapple chunks. And a green bell pepper would have added a nice touch as well; I only had tri-color peppers. We served this over a very simple fried rice.
This year I am committing to trying out at least one new recipe every week, inspired by Frugal Girl. This is my sixth new recipe, so far I have made:
- Butternut Squash Mac & Cheese
- African Tomato Peanut Soup
- Blueberry Oatmeal Bread
- Hearty Brown Lentil Soup
- Vegetable Beef Soup w/Barley
We like soup. Can you tell?! 🙂