Olympia – Jan/Feb 2018
Seaside – Jan/Feb/March 2018

Steamed Veggies with Pineapple Sweet & Sour Dipping Sauce Recipe

Steamed veggies recipe

It’s summer and, when it comes to eating, it’s time to lighten up with recipes like this veggies and sweet and sour dipping sauce.

Here’s a delicious recipe from our friends at IMUSA for Veggies with Pineapple Sweet & Sour Dipping Sauce, a colorful medley of fruits that’s both healthful and delicious. If you have a garden, it’s even better to step outside, pick a few veggies and cook up this wonderful dish.

Of course, simple ingredients call for simple cooking methods. One of the simplest and most traditional ways to steam vegetables is with a multi-layered Asian Bamboo steamer. These handy little tools are amazing versatile and cook food that’s chock full of natural flavors without adding a lot of fat and calories. they also retain their beautiful color.

If you’re in the market for an authentic Asian Bamboo Steamer, IMUSA, the company that makes international cookware that’s both practical and affordable, sells them.

Recipe courtesy of IMUSA



•             vegetables like carrots, broccoli, cauliflower, sugar snap peas, and turnips

•            1 tablespoon ice water

•             1 tablespoon cornstarch

•             can of pineapple chunks

•             (1) 20 ounce vinegar ¼ cup

•             1 tablespoon sugar

•            1 teaspoon salt


To Make Veggies

Place vegetables inside the Asian bamboo steamer baskets and bring 2 cups of water to boil in a wok or medium saucepan. Place steamer baskets with veggies on wok or saucepan and steam for 4-5 minutes.

Remove immediately and serve with sweet and sour dipping sauce.

To Make Dipping Sauce

In a small bowl or cup add ice water and cornstarch and mix until fully dissolved. Set aside.

Remove juice of canned pineapple, about ¾ cup, and place in a small saucepan. Reserve pineapple chunks for other use.

Add vinegar, sugar, and salt to saucepan and heat on medium high, whisking frequently.

Once simmering, drizzle in cornstarch mixture and whisk briskly until sauce thickens. Remove from heat and pour dipping sauce in a bowl.

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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.