Sweet & Sour Vegetable Stir Fry

vegetable stir fry recipe
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  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 8m
  • Ready In : 23m

Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Total Carbohydrates

  • Dietary Fiber

  • Sugars

  • Protein

  • Vitamin A

  • Vitamin C

  • Calcium

  • Iron


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. Look below the recipe for our suggestions.

Sweet & Sour Vegetable Stir Fry

vegan labelvegetarian labeldiabetic recipegluten free label


  • 1 tablespoon (15 ml) vegetable oil
  • 1 teaspoon (5 ml) chili oil
  • 2 onions, sliced
  • 2 carrots, thinly sliced
  • 2 zucchini, thinly sliced
  • 1 red pepper, sliced into thin strips (optional)
  • 1/4 pound (115 g) broccoli, cut into florets
  • 1/4 pound (115 g) mushrooms, sliced
  • 1/4 pound (115 g) bok choy, chopped into large pieces
  • 1/4 pound (115 g) snow peas
  • 2 tablespoons (30 ml) light brown sugar (optional)
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) rice vinegar
  • 1/3 cup (75 ml) cashews


Step 1

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.

Step 2

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.


  • 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.

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.

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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