Sweet and Sour Vegetable Stir Fry Recipe
A vibrant stir fry featuring crisp vegetables tossed in a perfectly balanced sweet and sour sauce—bright, bold, and totally plant-powered.
Ingredients
- 2 tbsp sesame oil
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup broccoli florets
- 1 medium carrot julienned
- 1 cup snap peas
- ½ cup mushrooms sliced
- ½ cup baby corn
- ½ cup pineapple chunks
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp ketchup
- 2 tbsp maple syrup
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp chili flakes optional
- 1 tbsp sesame seeds
- 2 green onions chopped
Instructions
- Heat wok over medium-high. Add sesame oil, garlic, and ginger. Stir until fragrant—don’t overcook unless bitterness is your aesthetic.
- Toss in bell peppers, carrot, broccoli, snap peas, mushrooms, and baby corn. Stir fry 5 minutes until vegetables look bright and crisp.
- In a bowl, whisk soy sauce, vinegar, ketchup, maple syrup, and cornstarch slurry. Pour into wok, stir until sauce thickens.
- Add pineapple chunks and optional chili flakes. Stir fry 3 more minutes, letting flavors mingle.
- Garnish with sesame seeds and green onions. Serve hot with rice or noodles.
Notes
Nutritional Values (per serving)
- Calories: 240
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 8g
Vitamins and Minerals (per serving)
- Vitamin A: 54%
- Vitamin C: 91%
- Iron: 14%
- Calcium: 11%
- Potassium: 15%
Notes and Tips
- Pineapple adds zing—don’t skip it unless you enjoy blandness.
- Keep veggies evenly cut for faster cooking.
- Swap soy sauce with tamari for gluten-free.
- Toss in tofu for extra protein boost.
- Serve with jasmine rice for comfort or noodles for flair.