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IMUSA Chinese New Year Steamed Veggies & Pineapple Sweet and Sour Sauce Recipe

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IMUSA

Confession time. We didn’t make any New Years resolutions other than to eat more. Go ahead. Fat shame us all you. #Aintnobodygottimeforthat

Now, if you were one of those people who promised themselves to eat better and decidedly drop that “Freshman 15”, mommy pudge, or beer gut, we’re saying Chinese New Year is the time for that second chance. Chinese New Year is February 19 this year, so we’re sharing IMUSA‘s Steamed Veggies and Pineapple Sweet and Sour Sauce Recipe  for all you who aren’t getting enough vegetables in their daily diet. At the very least it’s healthier than the take-out sweet and sour chicken, or lo mein.

Although check out IMUSA’s steamer basket. We need this. We’re having dreams of dim sum, and steamed fish, pot stickers, and and and….

Steamed Veggies & Pineapple Sweet/Sour Sauce
 
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Ingredients
  • For Dipping Sauce:
  • 1 tablespoon(s) ice water
  • 1 tablespoon(s) Cornstarch
  • 20 ounce(s) 1 can of pineapple chunks
  • 0.25 cup(s) Vinegar
  • 1 tablespoon(s) sugar
  • 1 teaspoon(s) salt
Instructions
  1. Place vegetables inside the IMUSA steamer baskets and bring 2 cups of water to boil in a wok or medium saucepan.
  2. To make dipping sauce, in a small bowl or cup add ice water and cornstarch and mix until fully dissolved. Set aside.
  3. Remove juice of canned pineapple, about ¾ cup, and place in a small saucepan. Reserve pineapple chunks for other use.
  4. Add vinegar, sugar and salt to saucepan and heat on medium high, whisking frequently.
  5. Once simmering, drizzle in cornstarch mixture and whisk briskly until sauce thickens. Remove from heat and pour dipping sauce in a bowl.
  6. To steam the vegetables, place steamer baskets with veggies on wok or saucepan and steam for 4-5 minutes.
  7. Remove immediately and serve with sweet and sour dipping sauce.

 

Rebekah (Editor)

About Rebekah (Editor)

Rebekah spent much of her childhood on the coast of Maine where she cultivated her affinity for local seafood. Her lust for traveling extended beyond her New England borders and so she spent time traveling to Nepal, Mexico, Canada, Puerto Rico, and various parts of the U.S. before taking up blogging and spawn rearing as her full time gig. A transplant into the DC Metro Area, she has a newfound enthusiasm for gastronomy, and finding the best indulgences in the District. Rebekah's photographs and writing have been published by various media outlets, however her love of adventure would find her constantly on the go exploring new places and cuisine.


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