Sweet & Sour Vegetable Stir Fry

This is a delicious and healthy vegetable stir fry recipe.

Just look at the list of vegetables in this recipe! You just know it has to be healthy for you.

Chinese vegetable recipes like this can be served as a main course with rice, or as a side dish with another Asian dish.

I love stir fries, both for their ease and nutritional value.

Some will look at the tablespoon of oil in the recipe and gasp, but a bit of high quality oil is good for you and besides, this recipe serves 4 so you aren’t getting much oil per serving anyway.

The list of vegetables you use can change to suit your taste.

I always tell people that most recipes (not baking so much, but cooking) are suggestions. To some degree, once you are a bit familiar with cooking, you can add and subtract a bit and still come out with something wonderful. So if you are a fan lots of peppers in your stir fried vegetables, go for it. A rainbow of pepper colors would look and taste wonderful.

If there is a vegetable I list here that you don’t really like, simply leave it out and replace it with more of something you do like.

vegetable stir fry recipe

Sweet & Sour Vegetable Stir Fry

Just look at the list of vegetables in this great stir fry recipe! You just know it has to be healthy for you.
Halal
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Side Dish
Cuisine Asian
Servings 4 Servings
Calories 224 kcal

Ingredients
 
 

  • 1 tablespoon vegetable oil
  • 1 teaspoon chili oil
  • 2 onions, sliced
  • 2 carrots, thinly sliced
  • 2 zucchini, thinly sliced
  • 1 red pepper, sliced into thin strips (optional)
  • 1/4 pound broccoli, cut into florets
  • 1/4 pound mushrooms, sliced
  • 1/4 pound bok choy, chopped into large pieces
  • 1/4 pound snow peas
  • 2 tablespoons light brown sugar, (optional)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1/3 cup cashews

Instructions
 

  • In a large wok heat vegetable and chili oil over fairly high heat. Add the onions and stir-fry for 1 to 2 minutes or until they begin to soften.
  • Add carrots, zucchini, red pepper and broccoli. Stir-fry for 2 to 3 minutes. Add mushrooms, bok choy, snow peas, sugar, soy sauce and vinegar. Stir fry for 1 to 2 minutes. Sprinkle with cashews and serve.

Nutrition

Calories: 224kcalCarbohydrates: 28gProtein: 8gFat: 10gSaturated Fat: 4gSodium: 576mgPotassium: 907mgFiber: 6gSugar: 17gVitamin A: 7975IUVitamin C: 117mgCalcium: 108mgIron: 3mg
Tried this recipe?Let us know how it was!

Note:

  • I find red pepper a very dominant flavor that makes the entire dish taste of pepper. For that reason I marked it optional. I do know however that many people love peppers and would enjoy them in the recipe.

Note: If you really need this recipe to be gluten free, please make sure your soy sauce is gluten free. Some are not.

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You can serve this vegetable stir fry as the main course or on the side with something like our cashew chicken recipe, or try it with our green mango fish curry recipe.


vegetable stir fry recipe



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