Guō bāo ròu is a classic dish from Northeast China (Dongbei), originating in Harbin, Heilongjiang Province.

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since the Middle Ages.

One of the earliest recordings of sweet and sour comes from a menu of the food served in Tang Dynasty (618-907) festivals written in 708. It included many sweet and sour dishes and recorded that they were invented by Chancellor Wei Juyuan under Emperor Zhongzong of Tang when he hosted the Emperor at his house.

This is a version that requires no frying. This recipe will provide very crispy vegetables that are only briefly cooked, to retain their vibrant colors, goodness and that wonderful crunch.

If you prefer your vegetables to be cooked more, simply add them right after the garlic. Then stir and cook for 1 to 2 minutes before adding the sauce.

Download the .pdf from this link: Sweet and Sour Chicken (non-fried)