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Sweet and Sour Vegetables
Stir fried veggies in a sweet and sour sauce. A popular indo Chinese recipe.
Prep Time
25
minutes
mins
Cook Time
15
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
Indo Chinese
Servings:
3
to 4
Author:
Dassana Amit
Ingredients
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
½
inch
ginger,
finely chopped
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
Instructions
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
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.
Notes
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.