This easy sweet and sour vegetables recipe is perfect for a quick vegetarian dinner or healthy weeknight meal. Made with crisp stir-fried vegetables, juicy pineapple, and a homemade sweet and tangy sauce, it’s a great plant-based option that pairs perfectly with rice. Ready in under 30 minutes, this colourful Chinese-inspired dish is ideal for meal prep, vegan diets, or a meat-free family dinner.

A colourful, vibrant, and flavour-packed dish that’s quick to make and perfect for a meat-free meal. This sweet and sour vegetable stir-fry combines crunchy vegetables with juicy pineapple and a tangy sauce that clings to every bite.

Table of Contents

Ingredients

For the Stir-Fry

1 tbsp sunflower oil
1 large onion, peeled and chopped into large chunks
1 red bell pepper, cut into 1-inch pieces
100 g (3.5 oz) sugar snap peas, halved
100 g (3.5 oz) baby corn, halved lengthways
225 g (8 oz) tinned sliced water chestnuts, drained
2 cloves garlic, peeled and minced
1 tbsp minced fresh ginger

For the Sweet and Sour Sauce

150 ml (⅔ cup) tomato ketchup
2 tbsp malt vinegar
65 g (6 tbsp) dark brown muscovado sugar
475 g (17 oz) canned pineapple chunks in juice (use the juice too)

To Serve

Boiled rice or egg fried rice

Instructions

Heat the oil in a large frying pan or wok over medium-high heat.
Add the onion and stir-fry for about 3 minutes, until it starts to turn translucent.
Toss in the bell pepper, sugar snap peas, baby corn, and water chestnuts. Stir-fry for 1 minute.
Add the garlic and ginger and cook for another minute, stirring constantly.
Pour in the ketchup, vinegar, sugar, and the entire can of pineapple with juice. Stir to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
Serve hot over boiled or egg fried rice.

Tips

Cut the vegetables into similar sizes for even cooking.
Stir frequently to prevent the sauce from sticking or burning.
Don’t overcook the vegetables — they should retain some crunch for the best texture.
Use fresh ginger and garlic for the most vibrant flavour.

Variations and Substitutions

Vegetables: Swap in broccoli, carrots, courgette, or mushrooms based on what you have on hand.
Vinegar: If you don’t have malt vinegar, use rice vinegar or apple cider vinegar.
Sugar: Light brown sugar or regular granulated sugar can be used in place of muscovado.
Pineapple: Fresh pineapple works well too; just add 2–3 tbsp of water or juice to balance the liquid.

FAQs

Can I make this ahead of time?
Yes. Store it in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Is this recipe vegan?
Yes, it’s completely plant-based and vegan-friendly.

Can I add protein?
Absolutely. Add tofu, tempeh, or cooked chicken, shrimp, or pork if desired.

Serving Suggestions

Serve with boiled jasmine rice or egg fried rice for a complete meal.
Sprinkle with toasted sesame seeds or chopped spring onions before serving.
Add a side of vegetable spring rolls for a takeout-style dinner at home.

Why You’ll Love This Recipe

Quick and easy – ready in under 30 minutes.
Naturally vegan and dairy-free.
A perfect balance of tangy, sweet, and savoury.
Great way to use up mixed vegetables in the fridge.
Delicious for both weeknights and special occasions.