Sweet and sour has become a Filipino staple as much as it is a Chinese one. Who says it can’t be applied to vegetables- and local ones at that! This delicious dish is healthy and hearty and can keep well when frozen and heated to be eaten at a later date!
- 4 native onions cut in half. *or 2 regular sized red onion
- 2 eggplant, chopped into cubes
- 2 sayote, chopped into cubes
- 100 grams shiitake mushrooms, sliced
- 1 can garbanzos, drained
- 100 grams cashews
- 1/2 cup diced pineapple
- 3 stalks onion leeks, cut in small sections
- 2/3 cup pineapple juice
- 1 tbsp water
- 1 tbsp cornstarch
- 1/3 cup brown sugar
- 3 tbsp ketchup
- 1 tbsp soy sauce
- 1/3 cup rice vinegar
Whisk together water and cornstarch.
In a sauce pan, combine pineapple juice, ketchup, soy sauce, rice vinegar.
Bring to a boil. Add in the water and cornstarch mixture and cook till thickened.
Set aside sweet and sour sauce.
Prepare the vegetables. Heat a little oil in a pan.
Sauté the onion until translucent.
Add the sayote, garbanzos, eggplant, pineapple, cashews and mushrooms and cook for 3 minutes.
Add the green onions last.
Add the sweet and sour sauce and coat all the vegetables in it. Cook until vegetables are tender, but not wilted.