Sweet & Sour Vegetable Stir Fry

5 from 1 vote

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.

Prep Time5

Cook Time15

Total Time20

Course: Main Course, Side Dish

Cuisine: Asian

Servings:

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
⅔ 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.

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