Sweet and Sour Vegetable Stir-Fry
This easy vegetable stir-fry is made with colorful veggies tossed in a homemade sweet and sour sauce. Ready in just 20 minutes, it's perfect for a quick weeknight dinner or an easy side dish. Serve it with rice, noodles, or your favorite protein.
Servings: 4
Ingredients
- 1 ½ tablespoons avocado or olive oil
- 2-3 garlic cloves crushed
- 1 large carrot sliced diagonally
- 2 bell peppers (different colors) cut into strips
- 8 ounces 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 tablespoon light sodium soy sauce
- Salt to taste
- 2 tablespoons Cornstarch
- 2 tablespoons honey or agave for vegan option
Instructions
- Combine ¼ cup apple cider vinegar, ¼ cup apple juice, ¼ cup tomato sauce, 1 tablespoon light sodium soy sauce, and Salt in a small saucepan. Cook the sauce over low heat until it starts to bubble.
- Meanwhile, whisk 2 tablespoons Cornstarch and 2 tablespoons of water. Stir it into the sauce and whisk vigorously for a couple of minutes, until thickened.
- Let the sauce cool at room temperature for a few minutes. Then stir in 2 tablespoons honey, mix well, and set aside.
- Slice the 3-4 green onions and cut the 8 ounces cremini mushrooms in half. Peel and slice the 1 large carrot diagonally. Cut the 2 bell peppers (different colors) into strips.
- Next heat 1 ½ tablespoons avocado or olive oil in a wok or a skillet over medium-high heat. Add 2-3 garlic cloves and sauté until fragrant.
- Add carrots, bell peppers, and 1 medium head of broccoli. 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
- Vegetables: Feel free to swap in zucchini, snap peas, green beans, or other vegetables you have on hand.
- Cornstarch: Mix it with cold water before adding it to the sauce to prevent lumps.
- Soy sauce: Use reduced-sodium soy sauce. For a gluten-free version, use gluten-free tamari.
- Honey: Maple syrup works as a substitute and makes the sauce vegan.
- Don't overcook: Keep the vegetables slightly crisp for the best texture.
- Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
- Freezing: I recommend freezing the sauce separately for up to 3 months rather than freezing the cooked vegetables.
Nutrition
Calories: 202kcal | Carbohydrates: 34g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 396mg | Potassium: 1036mg | Fiber: 7g | Sugar: 18g | Vitamin A: 5973IU | Vitamin C: 216mg | Calcium: 107mg | Iron: 2mg