This Sweet & Sour Vegetable Stir Fry is full of colourful 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.
- 1 ½ tbsp Avocado or olive oil
- 2-3 Garlic cloves (crushed)
- 1 large Carrot (sliced diagonally)
- 2 Capsicums (cut into strips)
- 200 gram Mushrooms (halved)
- 1 medium Head of broccoli (broken into florets)
- 3-4 Green onions (sliced diagonally in 2-inch length pieces)
- 200 gram Can of pineapples (Select pineapple in juice not syrup)
Sweet and Sour Sauce
- 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!
- 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.