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Sweet and Sour Vegetable Stir-Fry Recipe for Tangy Flavor

This crunchy vegetable stir-fry in a tangy sweet and sour sauce is perfect when you don’t want meat. It’s packed with peppers, onions, baby corn, water chestnuts, sugar snap peas and pineapple, and uses mainly storecupboard ingredients.

Sweet and sour vegetables on a bed of rice in a black bowl on a dark surface. There is a further bowl of sweet and sour vegetables just in shot at the top of the image.

When I want a crunchy, colourful dinner that still feels satisfying, this is my go-to. Swap or add vegetables based on what’s in your fridge to use up odds and ends and make it your own.

📋 What do we need?

  • For the easy sweet and sour sauce you’ll need: garlic, ginger, tomato ketchup, malt vinegar, dark brown sugar (muscovado works well) and tinned pineapple in its juice.
Ingredients for sweet and sour sauce on a wooden table
  • For the vegetables, choose ones that cook quickly in a stir-fry. I use red pepper, onion, sugar snap peas, baby corn and water chestnuts, but mange tout, mushrooms, carrots or green beans are all great additions.

👩‍🍳 PRO TIP – Mix the sweet and sour sauce ingredients in a bowl ahead of time, cover and refrigerate for up to 3–4 days. Stir well before using.

Overhead image of sweet and sour vegetables in a black serving bowl. There is a spoon, navy napkin, chopped springs onions and bowl of rice around the bowl of sweet and sour vegetables.

Keep the cooking time short so the vegetables stay crunchy — that texture is what makes this dish so good.

Close up overhead shot of sweet and sour vegetables in a black serving bowl.

🍽️ What to serve it with

  • Fluffy boiled rice
  • Egg fried rice
  • Cauliflower fried rice
  • Salt and pepper chips

This is a brilliant veggie-packed dinner. If you prefer meat, try it with chicken or pork using your favourite sweet and sour recipe.

Close up of sweet and sour vegetables in a dark bowl. A pair of chopsticks is just in shot, resting on the bowl.

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Square image of sweet and sour vegetables on a bed of boiled rice in a black bowl. There are chopsticks resting on the bowl.

Sweet and Sour Vegetables

By Nicky Corbishley
This crunchy vegetable stir-fry in a tangy sweet and sour sauce is a great meat-free meal. It’s quick to make and uses mainly storecupboard ingredients.
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
Servings: 4
Course: Dinner
Cuisine: Chinese

Ingredients

  • 1 tbsp sunflower oil
  • 1 large onion, peeled and chopped into large chunks
  • 1 red bell pepper, chopped into 1-inch pieces
  • 100 g (3.5 oz) sugar snap peas, halved
  • 100 g (3.5 oz) baby corn, halved lengthways
  • 225 g (8 oz) tin sliced water chestnuts, drained
  • 2 cloves garlic, peeled and minced
  • 1 tbsp minced ginger
  • 150 ml (⅔ cup) tomato ketchup
  • 2 tbsp malt vinegar
  • 65 g (6 tbsp) dark brown muscovado sugar
  • 475 g (17 oz) canned pineapple chunks in juice

To Serve:

  • Egg fried rice or boiled rice

Instructions

  1. Add the oil to a large frying pan or skillet and heat over medium–high heat.
  2. Add the onion and cook for about 3 minutes, stirring occasionally, until starting to turn translucent.
  3. Add the sliced pepper, sugar snap peas, baby corn and water chestnuts and cook for a further minute.
  4. Add the garlic and ginger and cook for another minute.
  5. Stir in the tomato ketchup, malt vinegar, dark brown sugar and the tinned pineapple with its juice.
  6. Bring to the boil, then reduce the heat and simmer, stirring occasionally, until the sauce has slightly thickened.
  7. Serve immediately with boiled or fried rice.

Notes

Make ahead

I don’t recommend cooking this entirely ahead of time because the vegetables will lose their crunch when reheated. Instead, mix the sauce ingredients in advance, cover and refrigerate for 3–4 days and stir before using.

Ingredient swaps

  • Use your favourite quick-cooking vegetables: mange tout, mushrooms, green beans, carrot strips or sliced celery work well.
  • Swap the tinned pineapple for fresh pineapple plus about 180 ml (3/4 cup) pineapple juice if you prefer.

Nutrition

Calories: 306 kcal |
Carbohydrates: 68 g |
Protein: 4 g |
Fat: 4 g |
Saturated Fat: 1 g |
Fiber: 6 g |
Sugar: 48 g

Nutrition information is approximate and should be used as a guide only.

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