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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.
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


  • 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


  • 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!


  • 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. 


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