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# Healthy Recipes: Sweet and Sour Veggies
- URL: https://www.foodconsumer.org/healthy_recipes_sweet_and_sour_veggies/
- Published: 2008-07-08T16:16:00.000Z
- Updated: 2026-09-22T18:40:08.000Z
- Description: A five-minute stir-fry of yellow bell pepper, broccoli and cole slaw mix in a soy, vinegar and cornstarch sauce, from AICR, which notes that cruciferous vegetables supply compounds linked to lower cancer risk. Six servings at 60 calories each.
- Author: Food Consumer
- Tags: Cooking, Recipes & Dining, #vivvo-import

Sweet and Sour Veggies  
  
Who says fast food has to be bad for you? This week’s recipe is convenient, delicious and super-nutritious. In just five minutes, this internationally influenced dish offers an array of disease-fighting phytochemicals. The cabbage and broccoli, which belong to the cruciferous vegetable family, provide several compounds that have been linked to lower cancer risk. Pair these veggies with your favorite entrée or serve alone for a fast and healthful snack.   
  
Sweet and Sour Veggies  
  
2 Tbsp. sugar  
1/4 tsp. salt  
4 Tbsp. reduced-sodium soy sauce  
3 Tbsp. rice or sherry vinegar  
1/2 Tbsp. cornstarch  
1 Tbsp. canola oil  
1 yellow bell pepper, seeded and cut into bite-sized wedges  
1 cup chopped broccoli florets   
1 (10 oz.) bag cole slaw salad mix   
  
In a small bowl, mix together sugar, salt, soy sauce, vinegar and cornstarch until dissolved. Set aside.  
  
In a wide, nonstick skillet or wok, heat oil on high heat until very hot. Add vegetables and cole slaw mix and sauté, stirring constantly, about 2 minutes or until vegetables start to become tender-crisp.   
  
Add sauce to skillet, mix well and heat for 1-2 minutes. Transfer to bowl and serve warm or at room temperature.  
  
Makes 6 servings.  
  
Per serving: 60 calories, 2.5 g total fat (0 g saturated fat), 10 g carbohydrate,   
2 g protein, 2 g dietary fiber, 370 mg sodium  

  
By AICR.org  
Jul 8, 2008 - 4:38:46 PM