Sweet & Sour Vegetable Stir Fry recipes - Main course

Author: John Sommerfeld  

Healthy vegetable stir fry recipe made with broccoli, peppers, corn and more. Each serving provides 103kcal, 3g protein, 7g carbohydrate (of which 7g sugars), 6g fat (of which 0.7g saturates), 3.5g fibre and 1.4g salt.

Healthy Vegetable Stir Fry

Healthy Vegetable Stir Fry
This inexpensive dinner and easy healthy vegetable stir fry is a fantastic quick weeknight dinner recipe. With just a few staple ingredients..
Provided by: Eating Healthy Spending Less
Total time: 30 minutes
Cook time: 30 minutes
Yields: 0 servings
Cuisine: Chinese
Number of ingredients: 12
  • 1 bag Deluxe Frozen Vegetable Stir Fry Mix
  • 1 can pineapple tidbits
  • juice from canned pineapple (about 1/2 - 1 cup)
  • 1/4 cup soy sauce
  • 3 Tbsp. rice vinegar (or apple cider vinegar)
  • 3 Tbsp. pure maple syrup (or other liquid sweetener)
  • 2 tsp. minced ginger
  • 2 cloves garlic, minced
  • 2 Tbsp. corn starch (arrowroot powder works too)
  • 1-2 packages firm tofu
  • 3 Tbsp. soy sauce
  • 3 Tbsp. pure maple syrup
How to cook:
  1. If you are making the marinated tofu, simply add 2-3 Tbsp. soy sauce and 2-3 Tbsp. pure maple syrup to a bag.
  2. Add cubed tofu (it doesn't matter how you cut the tofu, you decide), and marinate in the refrigerator for 2-3 hours if you can, but 30 minutes would work too.
  3. Bake tofu on a parchment lined cookie sheet at 400 degrees for 20-30 minutes.
  4. While the tofu is baking, in a large skillet add frozen vegetables with 1/2 cup water or vegetable broth.
  5. Cover with a lid and let the vegetables heat through, about 10 minutes. Add water if needed.
  6. While that's heating up, open the can of pineapple and drain the juice into a small mixing bowl. Set the pineapple aside.
  7. In the small mixing bowl of juice, add soy sauce, vinegar, garlic, ginger, maple syrup, and corn starch and whisk together.
  8. After 10 minutes, take the lid off the skillet, add the pineapple. Mix together. Add the sauce and mix into the veggies. Heat should be on a medium-low. Let the corn starch cook and thicken the sauce for about 5 minutes. Salt and pepper to taste.
  9. Scoop vegetable mixture over cooked brown rice or brown rice Pad Thai noodles. Top with cubed tofu and serve. Enjoy!
Notes: Vegetable Stir Fry, Instructions. Heat the oil in a large pan over medium high heat. Add the carrots and mushrooms and cook for 4-6 minutes or until tender. Add the …

Vegetable Stir Fry For Weight Loss

335,719 views Sep 7, 2021 asian stir fried vegetables, this vegetable stir fry recipe is a quick and easy healthy dinner or can be enjoyed as a side dish. Its filling and …


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Sweet & Sour Vegetable Stir Fry

Sweet & Sour Vegetable Stir Fry
This Sweet & Sour Vegetable Stir Fry is full of colorful veggies tossed in a simple sweet and tangy sauce. It's a gluten-free, dairy-free, and vegetarian main or side dish that only takes 20 minutes to make.
Provided by: Rena
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Asian
Number of ingredients: 14
  • 1 ½ tbsp avocado or olive oil
  • 2-3 garlic cloves (crushed)
  • 1 large carrot (sliced diagonally)
  • 2 bell peppers (different colors) (cut into strips)
  • 8 oz cremini mushrooms (halved)
  • 1 medium head of broccoli (broken into florets)
  • 3-4 green onions (sliced diagonally in 2-inch length pieces)
  • ¼ cup apple cider vinegar
  • ¼ cup apple juice
  • ¼ cup tomato sauce
  • 1 tbsp light sodium soy sauce
  • ⅔ tsp kosher salt (or to taste)
  • 2 tbsp cornflour
  • 2 tbsp honey
  • Calories: 205 kcal
  • Carbohydrate: 34 g
  • Protein: 7 g
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Sodium: 791 mg
  • Fiber: 7 g
  • Sugar: 18 g
  • Serving Size: 1 serving
How to cook:
  1. Combine apple cider vinegar, juice, tomato sauce, soy sauce, and salt in a small saucepan. Cook the sauce over low heat until it starts to bubble.
  2. Meanwhile whisk cornflour and 2 tablespoons of water. Stir the cornflour mixture into the sauce and whisk, stirring the sauce vigorously for a couple of minutes until thickened.
  3. Let the sauce cool at room temperature for a few minutes. Then stir in honey, mix well, and set aside.
  4. Slice the green onions and cut mushrooms into halves. Peel and slice the carrot diagonally. Cut the peppers into strips.
  5. Next heat oil in a wok or a skillet over medium-high heat. Add garlic and sauté until fragrant.
  6. Add carrots, bell peppers, and broccoli florets. Cook, stirring constantly, until veggies are slightly golden brown, 3-4 minutes. Stir in the mushrooms and green onions and continue to stir fry for 2-3 minutes more.
  7. Pour in the prepared sweet and sour sauce and bring to a boil, then toss to coat the veggies while still on the heat.
  8. Remove from heat and serve hot. Enjoy!
Notes: Healthy Vegetable Stir-Fry, Clean and chop the veggies all about the same size. Warm up the sesame oil in a wok or a large pan on medium-high heat. Then, add the …

Easy vegetable stir-fry

Easy vegetable stir-fry
This speedy veggie stir-fry is super easy to make, packed with vegetables and full of flavour. Each serving provides 103kcal, 3g protein, 7g carbohydrate (of which 7g sugars), 6g fat (of which 0.7g saturates), 3.5g fibre and 1.4g salt.
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 11
  • 2 tbsp sunflower oil
  • 4 spring onions, cut into 4cm/1½in lengths
  • 1 garlic clove, crushed
  • piece fresh root ginger, about 1cm/½in, peeled and grated
  • 1 carrot, cut into matchsticks
  • 1 red pepper, cut into thick matchsticks
  • 100g/3½oz baby sweetcorn, halved
  • 1 courgette, cut into thick matchsticks
  • 150g/5½oz sugar-snap peas or mangetout, trimmed
  • 2 tbsp hoisin sauce
  • 2 tbsp low-salt soy sauce
  • Calories: 103kcal
  • Carbohydrate: 7g
  • Fat: 6g
  • Fiber: 3.5g
  • Protein: 3g
  • Saturated Fat: 0.7g
  • Sugar: 7g
How to cook:
  1. Heat a wok on a high heat and add the sunflower oil. Add the spring onions, garlic, ginger and stir-fry for 1 minute, then reduce the heat. Take care to not brown the vegetables.
  2. Add the carrot, red pepper and baby sweetcorn and stir-fry for 2 minutes. Add the courgette and sugar snap peas and stir-fry for a further 3 minutes. Toss the ingredients from the centre to the side of the wok using a wooden spatula. Do not overcrowd the wok and keep the ingredients moving.
  3. Add 1 tablespoon water, hoisin and soy sauce and cook over a high heat for a further 2 minutes or until all the vegetables are cooked but not too soft. Serve with noodles or rice.
Notes: Healthy Stir-Fry Recipes That Take Only 25 Minutes, Spring Veggie Stir-Fry Courtesy Cookie + Kate Early spring is the perfect time to make a stir-fry. Take all those farm-fresh veggies and turn them …

Vegetable Stir Fry

Vegetable Stir Fry
Healthy vegetable stir fry recipe made with broccoli, peppers, corn and more. Serve with rice, or noodles.
Provided by: I Heart Recipes
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Chinese,Vegetarian
Number of ingredients: 11
  • 15 oz canned baby corn (drained)
  • 8 oz canned water chestnuts (drained)
  • 2 cups broccoli (frozen)
  • 1/2 red bell pepper (washed and sliced)
  • 1/2 yellow bell pepper (washed and sliced)
  • 1/4 cup light brown sugar
  • 1/4 low sodium soy sauce
  • 3 tbsp chopped garlic in olive oil
  • 1 tbsp sesame oil
  • 1/2 tsp red pepper flakes
  • Sesame seeds (optional)
How to cook:
  1. Sauté your vegetables in a large pan with your sesame oil and garlic for about 5 minutes.
  2. Add your brown sugar, soy sauce, and red pepper flakes and stir.
  3. Cover your pan for about 10 minutes, stirring every couple minutes.
  4. Serve over sticky rice, top with sesame seeds and enjoy!
Notes: 10 Best Healthy Vegetable Stir Fry Sauce, ground ginger, mixed vegetables, teriyaki sauce, cornstarch, vegetable broth Spicy Orange Stir Fry Sauce Food.com low sodium soy sauce, orange zest, toasted sesame oil, sugar and …
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