Easy Stir Fry Veggies
These easy stir-fry veggies with sweet and sour sauce offer a quick and flavorful meal that’s both healthy and satisfying. The vibrant mix of vegetables paired with a tangy-sweet sauce makes this dish a delicious and nutritious choice for any weeknight dinner that is ready in 30 minutes!
Servings: 4 servings
Calories: 235kcal
Ingredients
- 1 cup onion sliced
- 2 cloves garlic minced
- 1 cup mushrooms sliced
- 1 cup carrots diced
- 1 cup cabbage shredded cabbage
- 1 cup broccolli florets
- 1 cup yellow squash cut into half moons
- 1 cup water chestnuts sliced and drained
- 1 cup baby corn
Sweet & Sour Sauce
- 1/4 cup veggie broth
- 1/2+ cup apricot preserves
- 1 tablespoon soy sauce or tamari (gluten-free, if necessary)
- 1 tablespoon rice vinegar
- 2 tablespoons corn starch or arrowroot powder
Instructions
- Dice all of the veggies that you plan to use in your stir fry. If you're using any of the canned Asian vegetables like water chestnuts or baby corn, drain the water from them.
- Go ahead and make the sweet and sour sauce by whisking together all of the sauce ingredients in a medium-size bowl--apricot preserves, soy sauce (or tamari for gluten-free), veggie broth, rice vinegar, cornstarch. Set the sauce to the side.
- In a wok or large nonstick skillet, heat 2 tablespoons of veggie broth over medium heat. Add the onion and garlic and sauté for approximately 3-4 minutes until they begin to caramelize. Add extra veggie broth one tablespoon at a time if needed to prevent sticking.
- Add all of the other veggies--diced mushrooms, carrots, broccoli, etc--and sauté another 3-5 minutes. You want the broccoli to be bright green and all of the vegetables still slightly crisp.
- Pour the sauce over the veggies and gently stir. Allow the sauce to thicken slightly. This should only take a minute or so.
- Remove from the heat and serve over rice or noodles.
Video
Notes
Tips & Substitutions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
- Sauce- The sweet and sour sauce used in this recipe can easily be switched to one of our other sauces like my oil-free teriyaki sauce, this amazing homemade easy Asian sauce, or our low-fat sweet ginger sesame sauce.
- Vegetables- Fresh or frozen veggies can be used. This is a great time to use up some of those fresh veggies in the refrigerator.
- Thickener- Cornstarch or arrowroot powder work great. I personally prefer arrowroot powder because it doesn't clump.
- Gluten free- Replace the soy sauce with tamari to make this recipe gluten-free.
- Cabbage- I really like to use Napa Cabbage in stir-fries, but regular cabbage works fine.
- Cook time- Don't overcook the vegetables. They need to be slightly crisp and not mushy at all.
- Storage- This recipe keeps in an airtight container in the refrigerator for approximately 5 days.
- Sauce- For the sweet and sour sauce in this recipe, it makes approximately 1 cup which would be about 3 tablespoons per serving.
Nutrition
Serving: 1g | Calories: 235kcal | Carbohydrates: 51g | Protein: 9g | Fat: 2g | Fiber: 9g | Sugar: 18g