Sweet and Sour Vegetables

4 from 5 votes

Sweet and Sour Vegetables is a delicious Chinese Style Stir Fry which is great to serve with rice or crispy noodles. Here is how to make this easy Oriental recipe.

If you want to make more such delicious Chinese recipes at home, then try some of my other favorites – Indo Chinese Veg Manchurian, Chinese Schezwan Sauce, Chinese Hot, and Sour Soup, Best Indo Chinese Chilli Chicken, and Chilli Prawns.

Sweet and sour vegetables served in a bowl.
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About This Recipe

Whenever I have some sudden guests at home for dinner or even when my son’s friends come over to my place, the first cuisine that comes to my mind is Indo Chinese.

Why? Because it is easy to make, quick and most importantly it’s delicious and loved by almost everyone.

So when it comes to vegetarian options, I often go for this incredibly easy and tasty Sweet and Sour Vegetables, that is loved every time I make it.

Delicious to eat and quick to make, this is a combination of a variety of vegetables cooked in Asian sauces and spices. If we talk about the taste palate, sweet and sour in one dish makes it a bomb combination.

So, go ahead and make this quick and scrumptious recipe for your friends and family and surprise them with your culinary skills.

This recipe is vegan, gluten-free and an Indo-Chinese preparation with all the Asian flavors that will just burst into your mouth once you take a bite.

This Sweet and Sour Vegetable is,

  • Vegan
  • Delicious
  • Quick
  • Easy & Quick
  • Loaded with vegetables

Ingredients

Sweet and Sour Vegetables Ingredients.

Vegetables – It is a Chinese style dish that is filled with the goodness of a variety of vegetables such as red capsicum, yellow capsicum, green capsicum, mushroom, carrot, and green onions. You can also add vegetables of your own choice to make this dish. 

Tofu – For protein, I have also added Tofu that adds a soft texture to this dish. But you can also substitute Tofu with Paneer.

If you are a Non-Vegetarian, then you can add Chicken in place of Tofu or Paneer and make a Sweet and Sour Chicken with the vegetable recipe.

Oil – I have used a combination of vegetable oil and sesame oil to make this dish, as sesame oil adds a nice flavor. But you can even use only vegetable oil to make this Sweet and Sour vegetable.

Sauce – We will use two basic sauces – soy sauce and red chili sauce. These two sauces combined will add a nice savory spicy taste in the dish.

Red Chilli Paste – To make it nice and spicy, we will also add in red chili paste. You can adjust the amount of this paste as per your spice level.

Sugar – To add that sweetness along with spicy flavor add in brown sugar, which also adds to the color of this recipe.

Vinegar – It adds a subtle tangy, that makes the dish even more delicious. You can also use apple cider vinegar instead of white vinegar.

Corn Flour – Corn Flour is mixed with a little water and then added to the gravy, which thickens the sauce a bit. If you do not want the thick consistency, you can avoid adding it.

Others – Apart from the above-mentioned ingredients, we will need ginger, garlic, lemon juice, MSG, salt, and white pepper powder.

MSG is optional, you can completely avoid adding it.

Step By Step Recipe

Heat vegetable oil and sesame oil in a wok.

Vegetable oil and sesame oil heating in a pan.

When the oil is very hot, add ginger and garlic and fry for a few seconds.

Ginger and garlic added in the pan.

Add the chopped vegetables and saute for a few minutes on high heat.

Chopped vegetables added in the pan.

Add tofu and cook for a minute. Then add 2 cups of water in the wok.

Tofu and water added in the pan.

Add soy sauce, red chili sauce, vinegar, lemon juice, brown sugar, red chili paste, MSG, salt, and white pepper powder and let the mixture come to a boil.

Sauces and remaining ingredients added in the pan.

Mix cornflour with a little water and add it in the wok.

Cornflour slurry added in the pan.

Cook till the sauce thickens. Garnish with spring onion greens. Serve hot.

Garnished with spring onions.

Storage Suggestions

Sweet Sour Vegetables will last for about 3 to 4 days in the refrigerator. Make sure you store it in an airtight container.

Before serving, reheat it in a pan or microwave until nice and warm. If you feel it has become a little thick, add in a little water while reheating.

Serving Suggestions

You can serve this curry along with Chinese Mushroom Fried Rice, Chinese Vegetable Fried Rice, Schezwan Fried Rice, Instant Pot Jasmine Rice or Thai Pineapple Fried Rice.

It even tastes great along with noodles such as Schezwan Noodles, Garlic Noodles, Peanut Sesame Noodles, Chicken Hakka Noodles, or Chicken Sriracha Noodles.

If you are looking for a nonvegetarian option, then you can serve this Sweet and Sour Tofu with vegetables along with Chinese Egg Fried Rice, Chicken Fried Rice, Shrimp Quinoa Fried Rice, Bacon Fried Rice, or Indo Chinese Schezwan Egg Fried Rice.

So what are you waiting for, make this simple meal for your weeknight dinners and let me know how you liked it?

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Sweet and Sour Vegetables is a delicious Chinese style stir fry which is great to serve with rice or crispy noodles. Here is how to make this easy Oriental recipe.
4 from 5 votes

Sweet and Sour Vegetables Recipe

Sweet and Sour Vegetables is a delicious Chinese style stir fry which is great to serve with rice or crispy noodles. Here is how to make this easy Oriental recipe.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 8 people

Ingredients 

  • 2 tablespoon Vegetable oil
  • 1 tablespoon Sesame oil
  • 2 tablespoon Garlic (chopped)
  • 1 tablespoon Ginger (finely chopped)
  • 2 Red capsicum (cut into cubes)
  • 2 Yellow capsicum (cut into cubes)
  • 1 Green capsicum (cut into cubes)
  • 200 g Mushroom (sliced)
  • 1 cup Carrot (sliced)
  • 200 g Tofu (cut into cubes)
  • 1 tablespoon Soy sauce
  • 2 tablespoon Red chilli sauce
  • 2 tablespoon Vinegar
  • 1 tablespoon Lemon juice
  • 2 tablespoon Brown sugar
  • 1 tablespoon Red chilli paste
  • 1 teaspoon MSG (optional)
  • Salt to taste
  • ½ teaspoon White pepper powder
  • 2 tablespoon Cornflour
  • Green onions for garnishing
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Instructions 

  • Heat vegetable oil and sesame oil in a wok.
  • When the oil is very hot, add ginger and garlic and fry for a few seconds.
  • Add the chopped vegetables and saute for a few minutes on high heat.
  • Add tofu and fry for a minute.
  • Now add 2 cups of water in the wok.
  • Add soy sauce, red chilli sauce, vinegar, lemon juice, brown sugar, red chilli paste, MSG, salt and white pepper powder and let the mixture come to a boil.
  • Mix cornflour with a little water and add it in the wok.
  • Cook till the sauce thickens.
  • Garnish with spring onion greens.
  • Serve hot.

Notes

You can also add some roasted cashew nuts or peanuts in the curry for a crunch.

Nutrition

Calories: 111kcal, Carbohydrates: 15g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Sodium: 184mg, Potassium: 295mg, Fiber: 2g, Sugar: 8g, Vitamin A: 3719IU, Vitamin C: 107mg, Calcium: 18mg, Iron: 1mg
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