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Sweet and Sour Vegetable Stir Fry
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4.25 from 4 votes

Sweet and Sour Vegetable Stir Fry

Sweet and Sour Vegetable Stir Fry is a classic dish on Chinese takeaway menus all over the UK. This recipe is the perfect plant based treat.
Prep Time10 minutes
Cook Time20 minutes
0 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Chinese
Diet: Vegan, Vegetarian
Keyword: aubergine, broccoli, carrot, cornflour, light brown sugar, red pepper, soy sauce, tomato puree, white onion
Servings: 4 people
Calories: 239.26kcal

Ingredients

  • 425 g tin of pineapple chunks drained, 250ml juice reserved
  • 4 tablespoon rice vinegar
  • 3 tablespoon tomato ketchup
  • 2 tablespoon soy sauce
  • 1.5 tablespoon cornflour dissolved in 2 tablespoon water
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 1 head broccoli cut into small florets
  • 1 red and green peppers chopped
  • 2 carrots sliced on the diagonal
  • 1 aubergine cubed
US Customary - Metric

Instructions

  • Make the sweet & sour sauce by whisking together the pineapple juice, rice vinegar, tomato ketchup, soy sauce and dissolved cornflour.
  • Heat the oil in a frying pan or wok over a high heat. Add the onion, broccoli, peppers, carrots and aubergine and 5-8 minutes until the vegetables are starting to soften.
  • Add the pineapple chinks and sauce.
  • Bring the sauce to a simmer and cook for 5-10 minutes until the vegetables are tender.

Nutrition

Calories: 239.26kcal | Carbohydrates: 46.84g | Protein: 7.92g | Fat: 4.61g | Saturated Fat: 3g | Polyunsaturated Fat: 0.32g | Monounsaturated Fat: 0.47g | Sodium: 682.21mg | Potassium: 1129.73mg | Fiber: 10.85g | Sugar: 28.24g | Vitamin A: 7111.48IU | Vitamin C: 190.38mg | Calcium: 121.84mg | Iron: 2.23mg