Vegetarian Sweet and Sour Stir-Fry
A delicious and quick-to-make vegetarian sweet and sour stir-fry that's a healthier take on the classic takeaway dish, packed with vibrant vegetables and a tangy sauce.
10 min
Prep
10 min
Cook
4
Serves
320
Calories
Macros · per serving
6g protein
65g carbs
8g fat
Ingredients
For 4 servings
- 1 bell pepper
- 1 carrot
- 2 cups broccoli florets
- 1 onion
- 2 cloves garlic
- 4 cups cooked rice
- 3 tablespoons soy sauce
- 2 tablespoons ketchup
- 2 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 cup water
- 2 tablespoons vegetable oil
Instructions
- 1
Chop the bell pepper, carrot, and onion into bite-sized pieces. Mince the garlic.
- 2
In a small bowl, mix together the soy sauce, ketchup, cider vinegar, brown sugar, cornstarch, and water until smooth to create the sweet and sour sauce.
- 3
Heat the vegetable oil in a large pan over medium-high heat.
- 4
Add the onion, garlic, and carrot to the pan and stir-fry for 2 minutes.
- 5
Add the bell pepper and broccoli, stir-frying for another 3-4 minutes until the vegetables are tender but still crisp.
- 6
Pour the sweet and sour sauce over the vegetables and stir well to coat evenly.
- 7
Cook for another 2-3 minutes, stirring frequently, until the sauce has thickened.
- 8
Serve the stir-fry over the cooked rice.
Cook it this week.
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