Dinner

Sweet and Sour Vegetable Stir Fry Recipe

ByMaya Arden March 10, 2026March 10, 2026

Introduction

Sweet and sour vegetable stir fry is a vibrant, tangy dish packed with colorful vegetables and a luscious pineapple-infused sauce. It’s a quick, healthy meal that brings a perfect balance of flavors and textures to your table.

A white plate holds a colorful stir-fry dish on top of a red cloth and a brown cloth, all placed on a white marbled surface. The stir-fry has several vegetable layers: dark purple eggplant pieces, bright orange carrot slices, green broccoli florets, red bell pepper chunks, light brown onion pieces, and yellow pineapple chunks. The vegetables are mixed and coated in a glossy reddish-brown sauce, sprinkled with small white sesame seeds. Two dark brown chopsticks rest beside the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

425 g tin of pineapple chunks (drained, 250 ml juice reserved)
4 tbsp rice vinegar

3 tbsp tomato ketchup
2 tbsp soy sauce

1.5 tbsp cornflour (dissolved in 2 tbsp water)
1 tbsp vegetable oil

1 onion (chopped)
1 head broccoli (cut into small florets)
1 red and 1 green pepper (chopped)

2 carrots (sliced on the diagonal)
1 aubergine (cubed)

Instructions

Step 1: Make the sweet and sour sauce by whisking together the reserved pineapple juice, rice vinegar, tomato ketchup, soy sauce, and dissolved cornflour in a bowl.

Step 2: Heat the vegetable oil in a frying pan or wok over high heat. Add the onion, broccoli, peppers, carrots, and aubergine. Stir-fry for 5–8 minutes until the vegetables begin to soften.
Step 3: Add the drained pineapple chunks and pour in the prepared sauce.
Step 4: Bring the sauce to a simmer and cook for 5–10 minutes until the vegetables are tender and the sauce has thickened.

Tips & Variations

For extra protein, add tofu cubes or cooked chicken pieces during the stir-fry step.
Swap aubergine with zucchini for a lighter texture.
Adjust the sauce sweetness by adding a little honey or brown sugar if desired.

Serve over steamed rice or noodles for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat or in the microwave until warmed through. Avoid overcooking when reheating to keep the vegetables crisp.

How to Serve

A white round plate holds a colorful stir-fry with about four layers of ingredients: the bottom layer shows a glossy, thick orange-brown sauce. On top are chunks of bright green broccoli with textured florets, shiny deep purple eggplant slices with soft edges, vibrant orange carrot slices, translucent cooked onion pieces, shiny red bell pepper chunks, and yellow pineapple pieces. The dish is scattered with small white sesame seeds. The plate rests on two folded cloth napkins, one burnt orange and the other mustard yellow, placed on a white marbled surface. Dark brown chopsticks are placed on the right side of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well. Use the same quantity by weight and reserve some juice by chopping and pressing the fruit to extract liquid for the sauce.