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Sweet and Sour Vegetable | Chinese Sweet and Sour Veg Stir Fry | Indo Chinese Sweet and Sour Vegetables |
Tarla Dalal
21 March, 2015
Table of Content
About Sweet And Sour Vegetable ( Chinese Recipes)
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Ingredients
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Methods
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How to make Sweet and Sour Vegetable ( Chinese Recipes)
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Nutrient values
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Sweet and Sour Vegetable | Chinese Sweet and Sour Veg Stir Fry | Indo Chinese Sweet and Sour Vegetables |
This vibrant Sweet and Sour Vegetable dish is a classic favourite from Indo-Chinese cuisine, bringing together a delightful mix of flavours and textures. The combination of crisp onion cubes, colourful capsicum, and tender parboiled vegetables creates a visually appealing and flavourful stir fry that instantly brightens up any meal. It’s a popular choice in restaurants and home kitchens alike due to its bold, tangy and slightly sweet profile.
The magic of this dish lies in its well-balanced sauce, making it a standout Chinese Sweet and Sour Veg Stir Fry. The blend of tomato ketchup, vinegar, cornflour, and water forms a glossy, tangy-sweet sauce that coats the vegetables beautifully. As the sauce thickens, it envelops the veggies in a rich, flavourful glaze that enhances every bite.
The mix of vegetables—cauliflower, carrot roundels, cabbage, and capsicum—adds not only colour but also important nutrients to this dish. Cooking them on a high flame ensures they retain their crunch and natural sweetness, which is essential for authentic Indo Chinese Sweet and Sour Vegetables. The contrast of soft, crunchy, sweet and spicy elements makes the dish exciting and satisfying.
Stir-frying is at the heart of this recipe, lending it the characteristic smokiness and texture associated with Indo-Chinese cuisine. By cooking the vegetables quickly on high heat, they maintain their freshness and vibrant colour. This technique, combined with the flavour-packed sauce, creates a dish that is both simple and gourmet.
The use of tomato ketchup as a base ingredient provides the perfect balance of sweet and tangy flavours, while vinegaradds sharpness and depth. The addition of cornflour thickens the sauce to just the right consistency, ensuring it clings to the vegetables without becoming too heavy. This harmony of ingredients makes the dish delightful with rice, noodles, or even as an appetizer.
Served hot, this sweet and sour vegetable stir fry brings restaurant-style flavour straight to your table. Its well-rounded taste, colourful presentation, and quick preparation make it a versatile option for weekday dinners or special menus. Whether paired with fried rice, hakka noodles, or enjoyed on its own, this dish never fails to impress with its tangy-sweet goodness.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
7 Mins
Baking Time
0 Mins
Baking Temperature
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Sprouting Time
0
Total Time
22 Mins
Makes
4 servings
Ingredients
for Sweet and Sour Vegetable
2 tbsp oil
1/2 cup onion cubes
3/4 cup chopped red capsicum
1/2 cup parboiled cauliflower florets
1/2 cup parboiled carrot roundels
1/2 cup cabbage cubes
salt to taste
To Be Mixed Together For The Sauce
1/2 cup tomato ketchup
2 tsp vinegar
1 1/2 tsp cornflour
1/2 cup water
Method
for Sweet and Sour Vegetable
- Heat the oil in a wok over a high flame and add the onions and capsicum and sauté on a medium flame for 1 to 2 minutes.
- Add the cauliflower, carrots and cabbage, mix well and cook on a high flame for 2 minutes, while stirring occasionally.
- Add the prepared sauce and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Serve hot.
Sweet and Sour Vegetable ( Chinese Recipes) recipe with step by step photos
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To make the Sweet and Sour Vegetable ( Chinese Recipes), Heat the 2 tbsp oil in a wok over a high flame and add the 1/2 cup onion cubes or roughly chopped onion and sauté on a medium flame for 1 to 2 minutes.
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Add the 3/4 cup capsicum ( chopped red capsicum , 1/2 cup parboiled cauliflower florets, 1/2 cup parboiled carrot roundels and 1/2 cup cabbage cubes, mix well and cook on a high flame for 2 minutes, while stirring occasionally.
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Add the prepared sauce (1/2 cup tomato ketchup, 2 tsp vinegar, 1 1/2 tsp cornflour, 1/2 cup water ) and salt to taste, mix well.
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Cook on a medium flame for 2 to 3 minutes, while stirring continuously.
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Serve Sweet and Sour Vegetable hot.
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Sweet and Sour Vegetable ( Chinese Recipes).
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Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
| Energy | 149 cal |
| Protein | 5.2 g |
| Carbohydrates | 18.3 g |
| Fiber | 2.1 g |
| Fat | 7.7 g |
| Cholesterol | 0 mg |
| Sodium | 352.2 mg |
Click here to view Calories for Sweet and Sour Vegetable ( Chinese Recipes)
The Nutrient info is complete
Payal Parikh 86
Aug. 3, 2021, 6:38 a.m.
My family loves Fried Rice but they always want a sweet and sour gravy with it, so this recipe is perfect to go along with the fired rice.
Siddharth Trivedi
Aug. 25, 2020, 12:43 a.m.
Tarla Dalal
Aug. 25, 2020, 12:43 a.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
H C Virmani
March 8, 2020, 9:06 a.m.
Excellent. Enjoyed with chinese fried rice. Had added salt in the prepared sauce. Added cucumber and spring onion along with sauce. Thank you madam Tatha ji.
Tarla Dalal
March 8, 2020, 9:06 a.m.
Thank you for your kind words. Happy to know you liked the recipe. Do try more and more recipes & share with us your feedback. Happy Cooking!
Malini Nayak
July 31, 2018, 10:36 a.m.
Thankyou Tarla Dalal! Made this recipe today. It was easy to make and delicious.
Shanborlang
May 18, 2016, 7:34 p.m.
Do we need to add reasoning pepper in order to get more flavour and good taste ?
Tarla Dalal
May 18, 2016, 7:34 p.m.
You can add a pinch of pepper powder if you wish.
Varada menon
May 11, 2016, 3:04 p.m.
I am going to make it for a party day after tomorrow. What I liked is that the amount for various numbers is given. That is so helpful. I am sure it will turn out great.
Salil Bhatia
Feb. 29, 2016, 5:20 p.m.
MD SULEMAN
Feb. 13, 2015, 3:53 p.m.
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