Sweet & Sour Vegetable Stir Fry

By Rena |

Need an easy and nutritious stir fry recipe? This healthy Sweet & Sour Vegetable Stir Fry is loaded with colorful veggies tossed in a simple sweet and tangy sauce. It’s a delicious gluten-free, dairy-free, and vegetarian main or side dish that only takes 20 minutes to make.

veggie stir fry in white bowl

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.

why you’ll love this recipe

  • Versatile. This stir fry can be served as a main dish or a side dish. You can easily substitute other veggies based on what’s in season. Or add cooked chicken or tofu for extra protein.
  • Healthy sauce. Most stir fry sauces are filled with added sugars and fats. This sauce is sweetened with apple juice and honey instead, which makes it more natural and lower in sugar.
  • Fast and easy. The whole dish comes together in just about 20 minutes. It’s perfect for those busy night dinners.
top view of veggie stir fry in white bowl

Ingredients you’ll need

This is just a list of ingredients you will need to make this asian vegetable stir fry recipe. For full measurements please scroll down to the recipe card.

Avocado or olive oil
Garlic cloves
Large carrot
Bell peppers (different colors)
Cremini mushrooms
Head of broccoli
Green onions
Apple cider vinegar
Apple juice
Tomato sauce
Light sodium soy sauce
Kosher salt, or to taste
Cornflour
Honey

Ingredients for sweet & sour vegetable stir fry on counter.

How to make This healthy vegetable stir fry

  • Start sauce. Combine apple cider vinegar, juice, tomato sauce, soy sauce, and salt in a small saucepan. Cook the sauce over low heat until it starts to bubble.
  • Thicken and finish the sauce. Meanwhile, whisk corn flour and 2 tablespoons of water. Stir the cornflour mixture into the sauce and whisk, stirring vigorously for a couple of minutes until thickened. Let the sauce cool at room temperature for a few minutes. Then stir in honey, mix well, and set aside.
  • Prepare veggies. Slice the green onions and cut mushrooms into halves. Peel and slice the carrot diagonally. Cut the peppers into strips.
  • Sauté aromatics. Next heat oil in a wok or a skillet over medium-high heat. Add garlic and sauté until fragrant.
  • Cook veggies. Add carrots, bell peppers, and broccoli florets. Cook, stirring constantly until veggies are slightly golden brown, 3-4 minutes. Then stir in the mushrooms and green onions and continue to stir fry for 2-3 minutes more.
  • Finish dish. Pour in the prepared sweet and sour sauce and bring to a boil, then toss to coat the veggies while still on the heat. Remove from heat and serve hot. Enjoy!
Vegetables stir frying in wok.

FAq’s and tips

  • Cremini mushrooms: These are also called baby Bella mushrooms. They can be substituted with white mushrooms if needed.
  • Apple juice: Choose 100% juice with limited added sugar.
  • Cornflour: This is a gluten-free flour, but you can substitute regular flour if you don’t have a gluten preference.
  • Honey: Honey is used instead of sugar to sweeten the sauce. Agave nectar would also work well.
  • Make sure to cut all the vegetables before starting. Stir fry goes fast, so you want to be ready for each step when it comes.
  • Cut the vegetables in similar sized pieces to help them cook evenly.
  • Keep the sauce on low heat and stir constantly to avoid burning it.
Sweet & sour vegetable stir fry in white bowl with chopsticks.

Can I use other vegetables?

Yes! You can use practically any vegetables that are in season or that you have on hand. Try zucchini, yellow squash, asparagus, green beans, snap or snow peas, bok choy, celery, or bean sprouts.

How do i store this recipe?

Store your Sweet & Sour Vegetable Stir Fry in an air-tight container in the fridge for 3-4 days. Then gently reheat it in the microwave before serving again.

Can I freeze vegetable stir fry?

You can’t freeze this stir fry after it has been cooked. But you can make the sauce and freeze it ready to go for up to three months in advance. Then thaw it, heat it on the stove, and toss it over freshly cooked veggies.

White bowl of vegetable stir fry cut off on both sides.

Other stir fry recipes

White bowl of vegetable stir fry with chopsticks.

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veggie stir fry in white bowl

Sweet & Sour Vegetable Stir Fry

This Sweet & Sour Vegetable Stir Fry is full of colorful veggies tossed in a simple sweet and tangy sauce. It's a gluten-free, dairy-free, and vegetarian main or side dish that only takes 20 minutes to make.
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Course: Main Course, Side Dish
Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 205kcal
Author: Rena

Ingredients

  • 1 ½ tbsp avocado or olive oil
  • 2-3 garlic cloves crushed
  • 1 large carrot sliced diagonally
  • 2 bell peppers (different colors) cut into strips
  • 8 oz cremini mushrooms halved
  • 1 medium head of broccoli broken into florets
  • 3-4 green onions sliced diagonally in 2-inch length pieces

Sweet and Sour Sauce

  • ¼ cup apple cider vinegar
  • ¼ cup apple juice
  • ¼ cup tomato sauce
  • 1 tbsp light sodium soy sauce
  • tsp kosher salt or to taste
  • 2 tbsp cornflour
  • 2 tbsp honey

Instructions

  • Combine apple cider vinegar, juice, tomato sauce, soy sauce, and salt in a small saucepan. Cook the sauce over low heat until it starts to bubble.
  • Meanwhile whisk cornflour and 2 tablespoons of water. Stir the cornflour mixture into the sauce and whisk, stirring the sauce vigorously for a couple of minutes until thickened.
  • Let the sauce cool at room temperature for a few minutes. Then stir in honey, mix well, and set aside.
  • Slice the green onions and cut mushrooms into halves. Peel and slice the carrot diagonally. Cut the peppers into strips.
  • Next heat oil in a wok or a skillet over medium-high heat. Add garlic and sauté until fragrant.
  • Add carrots, bell peppers, and broccoli florets. Cook, stirring constantly, until veggies are slightly golden brown, 3-4 minutes. Stir in the mushrooms and green onions and continue to stir fry for 2-3 minutes more.
  • Pour in the prepared sweet and sour sauce and bring to a boil, then toss to coat the veggies while still on the heat.
  • Remove from heat and serve hot. Enjoy!

Notes

  • Cremini mushrooms: These are also called baby Bella mushrooms. They can be substituted with white mushrooms if needed.
  • Apple juice: Choose 100% juice with limited added sugar.
  • Cornflour: This is a gluten-free flour, but you can substitute regular flour if you don’t have a gluten preference.
  • Honey: Honey is used instead of sugar to sweeten the sauce. Agave nectar would also work well.
  • Make sure to cut all the vegetables before starting. Stir fry goes fast, so you want to be ready for each step when it comes.
  • Cut the vegetables in similar sized pieces to help them cook evenly.
  • Keep the sauce on low heat and stir constantly to avoid burning it.
  • Freezing: Make the sauce and cool thoroughly, then freeze for up to 3 months. Thaw and reheat before tossing with freshly cooked veggies. 

Nutrition

Calories: 205kcal | Carbohydrates: 34g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 791mg | Potassium: 1029mg | Fiber: 7g | Sugar: 18g | Vitamin A: 5973IU | Vitamin C: 216mg | Calcium: 101mg | Iron: 2mg
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