Sweet Sour Vegetables
Brighten up your dinner table with this vibrant Sweet Sour Vegetables recipe—a delicious medley of red and green bell peppers, tender carrots, crunchy broccoli, and juicy pineapple chunks, all tossed in a tangy homemade sweet-and-sour sauce. Ready in just 30 minutes, this quick and easy stir-fry is packed with bold flavors and wholesome ingredients, making it a perfect choice for a weeknight meal. The savory blend of soy sauce, rice vinegar, and ketchup pairs beautifully with the subtle sweetness of brown sugar, while a cornstarch slurry ensures a silky, glossy finish. Serve it piping hot over steamed rice or your favorite noodles for a healthy, satisfying, and colorful dish that will delight the whole family. Perfect for vegetarians and fans of Asian-inspired cuisine!
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Recipe Information
Ingredients
- 1 large Red bell pepper
- 1 large Green bell pepper
- 2 medium Carrot
- 2 cups Broccoli florets
- 1 cup Pineapple chunks (canned or fresh)
- 2 tablespoons Vegetable oil
- 2 Garlic cloves, minced
- 2 tablespoons Soy sauce
- 3 tablespoons Rice vinegar
- 1 tablespoon Ketchup
- 2 tablespoons Brown sugar
- 1 tablespoon Cornstarch
- 1.5 cups Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and prepare the vegetables: slice the bell peppers into thin strips, peel and slice the carrots diagonally, and separate the broccoli into bite-sized florets.
In a small bowl, mix the soy sauce, rice vinegar, ketchup, brown sugar, and 1.5 cups of water. Stir well to combine.
Dissolve the cornstarch in 2 tablespoons of water to create a slurry and set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and saute for 30 seconds until fragrant.
Add the carrots and stir-fry for 2 minutes, then add the broccoli florets. Cook for another 3 minutes, stirring frequently.
Add the bell peppers and continue to cook for 2 more minutes until the vegetables are slightly tender but still crisp.
Stir in the pineapple chunks and pour the prepared soy sauce mixture over the vegetables. Bring it to a simmer.
Add the cornstarch slurry to the skillet, stirring constantly, until the sauce thickens and coats the vegetables evenly.
Season with salt and black pepper. Adjust seasoning to taste, if necessary.
Remove from heat and serve hot with steamed rice or noodles. Enjoy!
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2548 mg | 111% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 59.4 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1337 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
