Best 6 Stir Fried Sweet And Sour Vegetables Recipes

Indulge in a culinary adventure with our delectable stir-fried sweet and sour vegetables, a symphony of flavors that will tantalize your taste buds. These recipes, curated from diverse culinary traditions, offer a harmonious blend of sweet, sour, and tangy flavors, complemented by the vibrant colors and textures of fresh vegetables. From the classic Chinese stir-fry to the tangy Thai variation, each recipe promises a unique gastronomic experience. Whether you're a seasoned cook or a novice in the kitchen, our step-by-step instructions and helpful tips will guide you in creating this delightful dish. So, gather your ingredients, prepare your wok or skillet, and embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

SWEET-AND-SOUR PORK STIR-FRY

Sweet-and-Sour Pork Stir-Fry image

There's no need for takeout when you can do it better-and with this simple stir-fry recipe, you'll top anything that comes in little white box. Slices of pork tenderloin, cuts of fresh broccoli and bell pepper are tossed in a scratch-made-easy sweet-and-sour sauce for a dinner that's ready in a flash.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 16

Ingredients

1/2 cup Progresso™ chicken broth (from 32-oz carton)
1 can (8 oz) pineapple chunks in juice, drained and juice reserved
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 cup packed brown sugar
5 teaspoons cornstarch
3 tablespoons vegetable oil
1 (16 oz) pork tenderloin, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups small fresh broccoli florets
2 large bell peppers (red and yellow), cut into 1-inch pieces
1 tablespoon chopped garlic
1 teaspoon grated fresh gingerroot
3 medium green onions, cut into 1/2-inch pieces
4 1/2 cups cooked white rice

Steps:

In 2-cup glass measuring cup, mix chicken broth, reserved pineapple juice, soy sauce, vinegar, brown sugar and cornstarch; set aside.
In large 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Season pork with salt and pepper. Add to skillet; cook without stirring 2 minutes. Stir occasionally 1 to 3 minutes longer or until browned; transfer to plate, and keep warm.
Add remaining 2 tablespoons oil to skillet; stir in broccoli and peppers. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender. Return pork and juices to skillet. Stir in garlic and gingerroot; cook about 30 seconds or until fragrant.
Stir chicken broth mixture, and pour into skillet; heat to simmering. Cook and stir 2 to 3 minutes or until pork is cooked through and sauce is thickened. Stir in reserved pineapple chunks, and garnish with green onions before serving. Serve with cooked rice.

Nutrition Facts : Calories 420, Carbohydrate 58 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 18 g, TransFat 0 g

SWEET & SOUR STIR-FRIED VEGETABLES

Sweet & Sour Stir-Fried Vegetables image

Sweet & sour is so easy to made and much better then any sauce you can buy in grocery stores. You can add your favourite vegetables or tofu and enjoy this dish with fried rice.

Provided by Swiss Miss

Categories Thai

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1/4 red cabbage, sliced into bite size pieces
2 cucumbers, cut into slices
1 tomatoes, cut into wedges
2 bell peppers, cut lenghtwise into large pieces
6 mushrooms
1 tablespoon flour
1 tablespoon sugar
1 tablespoon tomato ketchup
2 tablespoons soy sauce
1 tablespoon vinegar
1/2 cup water
2 tablespoons vegetable oil

Steps:

Heat the oil in a wok.
When it is hot, put in the cabbage, cucumbers, tomato, bell peppers, mushrooms and water and stir fry.
When everything is done, mix in the ketchup.
Season with the sugar, soy sauce and vinegar.
Mix some water with the flour and add with stirring to thicken.
Taste and season as desired.

Nutrition Facts : Calories 302.6, Fat 14.7, SaturatedFat 2, Sodium 1134.1, Carbohydrate 40.5, Fiber 7.3, Sugar 22.8, Protein 9.1

SWEET & SOUR CHICKEN & VEG

Sweet & sour chicken & veg image

A trusty takeaway favourite just got superhealthy. Make ahead and freeze for Friday!

Provided by Good Food team

Categories Dinner, Main course

Time 40m

Number Of Ingredients 11

Ingredients

425g can pineapple chunks, drained, juice reserved
2 tbsp each tomato ketchup , malt vinegar and cornflour
1 tbsp vegetable oil
1 onion , chopped
1 red chilli , deseeded and sliced
1 red and green pepper , chopped
2 carrots , sliced on the diagonal
2 skinless chicken breasts , thinly sliced
125g packs baby corn , sliced lengthways
2 tomatoes , quartered
cooked rice , to serve

Steps:

Make the sweet & sour sauce by whisking together the pineapple juice, tomato ketchup, malt vinegar and cornflour. There should be 300ml - add water or stock if you're short.
Heat the oil in a frying pan or wok over a high heat. Add the onion, chilli, peppers, carrots and chicken and stir-fry for 3-5 mins until the vegetables are starting to soften and the chicken is almost cooked.
Add the corn, pineapple and sauce. Bubble for 2 mins, add tomatoes and cook for 2 mins until the sauce thickens, the chicken is cooked and the vegetables are tender. Serve with rice, if you like.

Nutrition Facts : Calories 230 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 24 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 0.26 milligram of sodium

SWEET AND SOUR STIR FRY

Sweet and Sour Stir Fry image

Tofu stars in this sweet and sassy vegetarian stir-fry.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h30m

Yield 4

Number Of Ingredients 15

Ingredients

1/4 cup water
1 tablespoon cider vinegar
1 tablespoon honey
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
3/4 pound firm tofu, cut into 1-inch cubes
2 teaspoons cornstarch
2 tablespoons cold water
1 tablespoon sesame oil
1 medium onion, chopped (1/2 cup)
2 medium carrots, sliced (1 cup)
1 medium green bell pepper, cut into 1-inch pieces (1 cup)
4 cups hot cooked rice
Sunflower nuts, if desired

Steps:

Mix 1/4 cup water, the vinegar, honey, soy sauce, ginger and pineapple juice. Place tofu in small glass or plastic bowl. Pour juice mixture over tofu; toss gently. Cover and refrigerate 1 to 2 hours.
Remove tofu from marinade; reserve marinade. Dissolve cornstarch in 2 tablespoons water.
Heat sesame oil in wok or 12-inch skillet over medium-high heat. Add onion and carrots; stir-fry about 3 minutes or until crisp-tender. Add pineapple, tofu and bell pepper; gently stir-fry 2 minutes.
Stir cornstarch mixture into reserved marinade; pour into wok. Cook 2 minutes, stirring occasionally. Reduce heat; cover and cook 2 minutes. Serve over rice. Sprinkle with nuts.

Nutrition Facts : Calories 420, Carbohydrate 69 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 480 mg

EASY STIR FRIED VEGETABLES

Easy Stir Fried Vegetables image

One of the things I really like about stir-fry is that you can add or subtract whatever vegetables you like and it still tastes great. It's such a great way to use up those veggies in your fridge, so please, use whatever you have on hand. All of these veggies can be found year-round so it's easy to make whenever you are in the mood.

Provided by Lvs2Cook

Categories Vegetable

Time 22m

Yield 4-5 serving(s)

Number Of Ingredients 11

Ingredients

1 green bell pepper, julienned
1 red bell pepper, julienned
2 carrots, sliced
2 cups broccoli florets
3 tablespoons vegetable oil
2 tablespoons low sodium soy sauce
1 teaspoon ground ginger
1 bunch green onion, thinly sliced
2 tablespoons cornstarch
1 cup chicken broth
1/4 cup cold water

Steps:

Saute the peppers, carrots and broccoli in oil in a wok or large skillet until the veggies are crisp-tender, about 3-4 minutes.
Combine the soy sauce and ginger and add to the pan with the green onions and stir-fry for 1 minute.
Combine cornstarch, broth and water and whisk until smooth and gradually stir into the vegetables.
Bring to a boil and cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 165.9, Fat 11, SaturatedFat 1.5, Sodium 487.9, Carbohydrate 14.5, Fiber 2.8, Sugar 4.2, Protein 4.1

SWEET AND SOUR GROUND PORK STIR-FRY

Sweet and Sour Ground Pork Stir-Fry image

Easy alternative to traditional sweet and sour dishes. Great way to use ground pork. Serve over rice.

Provided by tanyagordon3

Categories World Cuisine Recipes Asian

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound ground pork
1 onion, sliced
2 carrots, peeled and sliced
½ cup rice vinegar
⅓ cup ketchup
¼ cup white sugar
2 teaspoons soy sauce
2 cups chopped broccoli
1 green bell pepper, chopped

Steps:

Heat a large skillet over high heat. Cook and stir ground pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Return skillet to high heat. Stir onion and carrots into the ground beef; stir-fry until the vegetables are hot, about 2 minutes.
Stir rice vinegar, ketchup, sugar, and soy sauce together in a bowl; pour over pork mixture. Add broccoli and bell pepper to the mixture; stir. Place a cover on the skillet, reduce heat to medium, and cook until the broccoli is tender, 7 to 10 minutes.

Nutrition Facts : Calories 360 calories, Carbohydrate 30.8 g, Cholesterol 73.6 mg, Fat 16.7 g, Fiber 3.7 g, Protein 23.1 g, SaturatedFat 6.1 g, Sodium 471.8 mg, Sugar 22.7 g

Tips:

Prep your ingredients in advance: Cut the vegetables and tofu into bite-sized pieces, and mix the sauce ingredients together in a bowl. This will make the cooking process much quicker and easier.
Use a large skillet or wok: This will ensure that the vegetables have plenty of room to cook and won't get overcrowded.
Stir-fry the vegetables over high heat: This will help them to cook quickly and evenly.
Don't overcook the vegetables: They should still be slightly crunchy when you're finished cooking them.
Add the sauce to the vegetables towards the end of cooking: This will prevent the sauce from burning.
Serve the stir-fried vegetables over rice or noodles: This will make a delicious and satisfying meal.

Conclusion:

This stir-fried sweet and sour vegetables recipe is a quick, easy, and healthy way to get your daily dose of vegetables. The vegetables are cooked in a flavorful sauce that is made with pineapple, vinegar, and soy sauce. The tofu adds a boost of protein and makes this dish a complete meal. Serve this stir-fry over rice or noodles for a delicious and satisfying meal.