Stir-Fried Sweet and Sour Vegetables recipe

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Ingredients

3 tablespoons palm sugar
2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon light soy sauce
2 tablespoons vegetable oil
4 cloves garlic, minced
1 onion, cut into thin slivers
½ head cauliflower, chopped into bite-size pieces
1 carrot, peeled and sliced
1 cucumber, cut into bite-size pieces
8 baby corn, sliced
1 cup peas
1 large red bell pepper, sliced
1 tomato, cut into bite-size pieces
¼ fresh pineapple, cut into bite-size chunks

Nutrition Info

231.4 calories
carbohydrate: 38.7 g
cholesterol: : -
fat: 7.5 g
fiber: 8 g
protein: 6 g
saturatedFat: 1.2 g
servingSize: -
sodium: 616.5 mg
sugar: 24.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir the palm sugar, lime juice, fish sauce, oyster sauce, and soy sauce together in a small saucepan over medium-low heat until the sugar is completely dissolved, bring to a simmer. Set aside.

  2. Heat the oil in a large skillet, fry the garlic in the hot oil until browned, 7 to 10 minutes. Add the onion, cook for 1 minute. Stir the cauliflower and carrot into the mixture, cook and stir for 1 minute. Mix the cucumber, corn, and peas into the mixture, cook for 1 more minute. Stir the bell pepper and tomato into the mixture, cook 1 minute. Pour the sauce over the mixture, add the pineapple, and toss so the entire mixture is evenly coated in sauce, cook another minute. Serve hot.

Recipe Yield

4 servings

Recipe Note

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.

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