Sweet & Sour Vegetable Stir Fry
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
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Servings
4
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Calories
205 kcal
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Course
Side Dish, Main Course
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Cuisine
Asian
Sweet & Sour Vegetable Stir Fry
Report
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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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.
Nutrition Information
Show Details
Calories
205kcal
(10%)
Carbohydrates
34g
(11%)
Protein
7g
(14%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
791mg
(33%)
Potassium
1029mg
(29%)
Fiber
7g
(28%)
Sugar
18g
(36%)
Vitamin A
5973IU
(119%)
Vitamin C
216mg
(240%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 791mg | 33% |
| Potassium | 1029mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 18g | 36% |
| Vitamin A | 5973IU | 119% |
| Vitamin C | 216mg | 240% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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