Vegetables stir fried with sweet and sour sauce

    35 mins

    This simple vegetable side dish is welcome at any dinner table. The vegetables used here are only for example. You can use whatever is available.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 4 

    • For the sauce
    • 2 tablespoons lime juice
    • 3 tablespoons palm sugar
    • 1 tablespoon fish sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon light soya sauce
    • For the rest of the dish
    • Oil for frying
    • 4 cloves garlic, minced
    • 1 onion, julienned
    • 1/2 head cauliflower, cut into bite sized chunks
    • 1 carrot, peeled and sliced into bite sized pieces
    • 1 cucumber, sliced into bite sized pieces
    • 8 baby corn, sliced
    • 125g peas
    • 1 big sweet chilli, sliced
    • 1 tomato, cut into bite sized pieces
    • 1/4 pineapple, cut into bite sized chunks

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. In a small pot, heat all of the sauce ingredients to a simmer and set aside.
    2. In a wok, fry the garlic in oil till brown. Then add the rest of the ingredients in the following order and cook for a minute between each addition. First, the onion, then, cauliflower and carrot, then, cucumber, corn and peas, then chilli and tomato, then pineapple and sauce.
    3. Ensure all the vegetables are cooked and serve on a communal plate for all to enjoy.

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    Reviews and ratings
    Global ratings:

    Reviews in English (11)


    This is crunchy, sweet, sour and very, very colorful! I followed the recipe exactly and served it with Bev's Orange Chicken from this site. A keeper!  -  26 Apr 2010  (Review from Allrecipes US | Canada)


    Very good stir fry sauce! Easy and yummy! I used broccoli, zuchinni, and sliced portobella mushrooms and some seasame seeds! I cooked all the veggies by stir frying, and then added the sauce to warm it up and stired some cooked brown rice with it. Next time I think I will add some fried tofu!  -  11 Jul 2011  (Review from Allrecipes US | Canada)


    I tried this recipe because I was looking for a new "stir-fry" sauce and this was AWESOME! I didn't have any fish sauce on hand so I used 1/2 tbsp. more of soy sauce and 1/2 tbsp. more of oyster sauce. I am cooking it for the second time in the same week, which says a lot for me! Thank you for the recipe!  -  03 Jul 2011  (Review from Allrecipes US | Canada)