Sweet and Sour Stir-fry Premium PD Recipe

Protective Diet has made it possible to have delicious sweet and savory Chinese, without the thirsty hangover of oily, sugar filled, MSG laden takeout. The sauce is loaded with health promoting ingredients that boost your energy and satisfy your international taste buds.

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  1. Okay, I know we’ve removed all the addictive additives that cause cravings from all of our tried & true PD dishes, but this dish is like “candy” to me, and I can hardly stop eating it! Sooo good.

  2. This one is my very favorite! Will be making this weekly. After reading about others trouble with sticking tofu. I baked mine on parchment just to avoid any problem. I added mushrooms too. Mine turned out much darker than julies. I used frozen dark cherries maybe thats why. I dont know but it was absolutely delicious!!

  3. Next time I cook a new PD recipe I need to read the recipe through and not watch Julie cooking on the video before starting. I know, ‘Step 1’ says to watch video and READ instructions. I am amazed at how easy Julie makes cooking look. I love cooking, but I still struggle at times, but the more I cook the better and easier it gets. So thanks for the videos! Love them.

    I purchased the remaining ingredients in Chinatown (Oakland) and the market with plans to make the stir fry. I had heard wonderful comments on it from other PD-ed members and after 3 nights of fajitas I was looking for a change. I was also hoping my wife would try it, as she loves sweet & sour (usually pork/chicken) from the local Chinese takeaway.

    I diced up a red, orange and yellow pepper and 1 onion and planned to add some snow pea pods. I had never browned tofu but had great success with onions. Again I refer to ‘Step 1’ I didn’t know I had to freeze the tofu and unfreeze it, that might account for the difficulty I had browning my tofu. After the tofu stuck the the pan it never wanted to release, even with the broth. I had to scrap the tofu off with a spatula. I’ll put this one all on my and the preparation.

    While making the sauce I followed the directions and used 20 fresh cherries. I didn’t have fresh pineapple and wasn’t going to buy one or include it in the stir fry. I opted for an 8 oz. can of pineapple chunks instead. I added the rest of the ingredients and started to blend. I was somewhat taken back by the purple color of my sweet & sour sauce. I looked at Julie’s picture and shook my head, while commenting on Facebook. The sauce tasted good, but the color, I assume because of the bright cherries.

    I finished combining the slurry mix with the veggies, tofu and sauce and waited for the brown basmati rice to finish cooking. I served about a cup of rice topped with the stir fry. Like every recipe before this one, I was amazed at the explosion of flavor! It was sweet and yet it had a hint of sour…even if it was purple. Thanks for another great recipe Julie!

  4. Thank you so much for making this recipe for me Julie! I loved my Chinese every week! This will make a wonderful substitute:) It is actually better then the original!! This will be in my weekly rotation! YUMMMMMMMM!!!!!

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