sweet and sour vegetables recipe
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sweet and sour vegetables

stir fried veggies in a sweet and sour sauce. a popular indo chinese recipe.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: main course
Cuisine: indo chinese
Servings: 3 to 4
Author: Dassana Amit


  • 1 small to medium carrot, chopped
  • 7 to 9 french beans, sliced diagonally
  • a small head of cauliflower or broccoli, chopped - approx 1.5 cup cauliflower florets
  • 3 to 4 button mushrooms, chopped
  • 1 medium onion, quartered and the layers separated
  • 1 medium bell pepper (capsicum or shimla mirch)- red or green or yellow, chopped or cut into 1 inch squares
  • ½ tablespoon finely chopped celery
  • 1 tablespoon naturally fermented soy sauce
  • 2 tablespoon tomato sauce
  • 1 tablespoon apple cider or white vinegar
  • 2 to 3 garlic cloves, finely chopped (lahsun)
  • ½ inch ginger, finely chopped (adrak)
  • ½ to 1 tablespoon sugar or as required
  • 1.5 to 2 tablespoon oil
  • 2 cups water
  • 2 tablespoon corn starch (corn flour) dissolved in ½ cup water
  • salt as required
  • black pepper as required


blanching vegetables:

  • rinse, peel and chop all the veggies first.
  • quarter the onion and separate the layers.
  • heat 2 to 3 cups water with 1 tsp salt till the water starts boiling.
  • add the carrots, french beans, cauliflower to the hot water.
  • switch off the fire and cover and keep aside for 5-10 minutes.
  • drain and keep aside.
  • if you want to preserve the colors of the veggies, then just drain and keep the veggies in cold water.

making sweet and sour vegetables recipe:

  • heat oil in a wok or kadai.
  • add the chopped ginger and garlic and stir fry on high flame for half a minute.
  • then add the onions and stir fry for 2-3 minutes on a high flame.
  • add the bell pepper and mushrooms and stir fry for 2-3 minutes.
  • then add the blanched veggies - cauliflower, french beans and carrots and stir fry for another 2-3 minutes.
  • add the celery and stir fry for a minute. in a small bowl, mix the soy sauce and tomato sauce.
  • add these two sauces to the veggies. stir and season with pepper, sugar and salt.
  • stir and add 2 cups of water or veg stock.
  • let the sauce get heated through and come to a simmer.
  • dissolve the 2 tbsp corn starch with 1/2 cup water to a smooth paste
  • add the corn starch paste to the veggies and stir briskly so that no lumps are formed.
  • simmer till the corn starch gets cooked in the sauce and the sauce thickens.
  • lastly add the apple cider or vinegar.
  • stir through and serve sweet and sour vegetables hot with veg fried rice or steamed rice or plain noodles.


  • you can alter the sugar in the recipe as per your taste buds. also depends on the sweetness in the tomato sauce.
  • even the vinegar & soy sauce can be adjusted as per your requirements.