Easy Vegetable Stir-Fry with Sweet and Sour Sauce

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This easy vegetable stir-fry packs colorful veggies tossed in a delicious homemade sweet-and-sour sauce. It’s ready in just 20 minutes and makes a great side dish or light dinner. Serve it over rice or add your favorite protein for a quick and easy meal.

a round white bowl filled with stir fried veggies.

Stir fry recipes are a very fast and easy way to get a filling and nutritious meal on the table. This Sweet & Sour Vegetable Stir Fry is a great vegetarian option to add to your dinner table or can be made as a side dish to go alongside an Asian meal. We also love that this healthy vegetable stir fry is low in carbs, gluten-free, dairy-free, and full of fiber and nutrients.

You can serve this stir fry on it’s own, or make white rice on the stove or our Chicken Fried Rice to serve with it.

Key Ingredients

See the recipe card below for the full measurements.

ingredients laid out for sweet and sour vegetable stir fry.

Vegetables: Broccoli, bell peppers, carrots, mushrooms, and green onions. You can swap in other vegetables you have on hand.
Garlic: Fresh garlic adds plenty of flavor. I recommend using freshly minced or crushed garlic.
Olive oil or avocado oil: Either works well for cooking the vegetables.
Apple cider vinegar: Gives the sauce its tangy flavor.
Apple juice: Adds a little natural sweetness. Use unsweetened 100% apple juice.
Tomato sauce: Adds flavor and helps give the sauce its color.
Soy sauce: Adds a savory flavor. Use reduced-sodium soy sauce, or gluten-free tamari if needed.
Cornstarch: Thickens the sauce so it coats the vegetables nicely.
Honey: Adds sweetness and balances the vinegar. You can use maple syrup instead.

How to make vegetable Stir-fry

Make the sauce: In a small saucepan, combine the apple cider vinegar, apple juice, tomato sauce, soy sauce, and salt. Heat over low heat until it starts to simmer.

Thicken the sauce: Whisk the cornstarch with 2 tablespoons of cold water until smooth. Pour it into the saucepan and whisk until the sauce thickens. Let it cool slightly, then stir in the honey and set aside.

process shot to chop veggies and stir fry in a wok pan.

Cook the vegetables: Heat the oil in a large skillet or wok over medium-high heat. Add the garlic and cook briefly until fragrant. Add the carrots, bell peppers, and broccoli. Stir-fry for 3 to 4 minutes, then add the mushrooms and green onions. Cook for another 2 to 3 minutes.

Combine and serve: Pour the sweet and sour sauce over the vegetables and toss until everything is evenly coated and heated through. Serve immediately and enjoy!

Recipe Tips

Prep everything first: Stir-frying goes quickly, so have all your vegetables chopped and ready before you turn on the stove.
Don’t overcook the vegetables: You want them tender but still a little crisp, not soft and mushy.
Use a large skillet or wok: Give the vegetables enough room to cook. If your pan is small, cook them in batches.
Keep the heat up: Medium-high heat helps the vegetables cook quickly without getting too soft.
Add the sauce at the end: This keeps the vegetables from becoming soggy.
Adjust the sweetness: Taste the sauce before adding it to the vegetables. You can add a little more honey if you prefer a sweeter sauce.

Variations

Switch up the vegetables: Try zucchini, snap peas, snow peas, asparagus, or baby corn. Just keep in mind that softer vegetables will cook faster.

Add protein: Cooked chicken, shrimp, beef, or tofu are all great additions. Add them when you combine the vegetables with the sauce.

Make it spicy: Add a pinch of red pepper flakes or a little sriracha to the sauce.

Make it vegan: Replace the honey with maple syrup.

Make it gluten-free: Use gluten-free tamari instead of regular soy sauce and check that your other ingredients are gluten-free.

Common Questions

Can I use frozen vegetables?

Yes! Frozen vegetables work, but they tend to release more water than fresh ones. Cook them over medium-high heat and let the excess moisture evaporate before adding the sauce.

How do I keep stir-fry vegetables from getting soggy?

Don’t overcrowd the skillet, and avoid cooking the vegetables too long. Add the sauce right at the end so everything stays tender-crisp.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in a skillet or microwave until heated through. The vegetables will soften a little after storing.

Can I freeze vegetable stir-fry?

You can, but I don’t recommend it because the vegetables can become mushy after thawing. For the best texture, freeze the sauce separately and cook fresh vegetables when you’re ready to serve.

More stir-fry recipes

Thanks so much for being here and cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below.