This crunchy vegetable stir-fry in a tangy sweet and sour sauce is a great meal when you don't want meat. Lots of peppers, onions, babycorn, water chestnuts, sugarsnap peas and of course pineapple!
It's easy to make, with mainly store-cupboard ingredients.
Just the thing when I'm craving lots of crunchy vegetables, but still want a dinner that's tasty and filling enough for dinner.
You can add in your favourite veggies to create a dinner that will use up all of those refrigerator bits!
📋 What do we need?
- For the easy sweet and sour sauce we need:
- Garlic, ginger, tomato ketchup, malt vinegar, brown sugar and tinned pineapple in juice
- For the vegetables, you can use whatever vegetables you like, so long as they can be stir-fried reasonably quickly. I use peppers, onions, sugarsnap peas, water chestnuts and baby corn.
👩🍳PRO TIP If you want to get ahead, you can stir up the sweet and sour sauce ingredients in a bowl, ahead of time. Just cover and refrigerate it the day before or in the morning, and it's ready to use.
Crunchy vegetables are the BEST in this - so be sure to keep the stir-fry time down to a minimum.
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Sweet and Sour Vegetables
- 1 tbsp sunflower oil
- 1 large onion - peeled and chopped into large chunks
- 1 red bell pepper - chopped into 1 inch pieces
- 100 g (3.5 oz) sugarsnap peas - chopped in half
- 100 g (3.5 oz) babycorn - sliced in half, lengthways
- 225 g (8 oz) tin sliced water chestnuts - drained
- 2 cloves garlic - peeled and minced
- 1 tbsp minced ginger
- 150 ml (⅔ cup) tomato ketchup
- 2 tbsp malt vinegar
- 65 g (6 tbsp) dark brown muscovado sugar
- 475 g (17 oz) canned of pineapple chunks in juice
- egg fried rice
- or boiled rice
- Add the oil to a large frying pan/skillet, heat it up on a medium-to-high heat.1 tbsp sunflower oil
- Add in the onions. Cook for 3 minutes, stirring every now and then, until the onions start to go translucent.1 large onion
- Add the sliced pepper, sugarsnap peas, babycorn, and water chestnuts and cook for a further minute.1 red bell pepper, 100 g (3.5 oz) sugarsnap peas, 100 g (3.5 oz) babycorn, 225 g (8 oz) tin sliced water chestnuts
- Add in the garlic and ginger and cook for another minute.2 cloves garlic, 1 tbsp minced ginger
- Add the tomato ketchup, vinegar, dark brown sugar, and the tinned pineapple (including the juice) and stir.150 ml (⅔ cup) tomato ketchup, 2 tbsp malt vinegar, 65 g (6 tbsp) dark brown muscovado sugar, 475 g (17 oz) canned of pineapple chunks in juice
- Bring to the boil, and then turn down the heat and let it bubble (stirring every so often) until slightly thickened.
- Serve with boiled or fried rice.egg fried rice, or boiled rice
- Add in your favourite vegetables. Mange tout, mushrooms, green beans, carrot strips, sliced celery are great additions.
- Swap the tinned pineapple for fresh pineapple chunks + 180ml (¾ cup) pineapple juice.
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