20-Minute Sweet and Sour Vegetable Stir-Fry
A colorful vegetable stir-fry featuring bell peppers, broccoli, carrots, and mushrooms tossed in a glossy sweet and sour sauce made with brown sugar, rice vinegar, and ketchup. The sauce strikes a perfect balance between tangy and sweet, while fresh ginger and garlic add aromatic depth. This quick weeknight meal delivers restaurant-style flavors in under 20 minutes and pairs beautifully with steamed rice or noodles for a satisfying dinner.
Ingredients
- 1 tablespoon cornstarch
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 3 tablespoons brown sugar
- ⅓ cup ketchup
- 1 tablespoon vegetable oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 carrot, diced
- ½ head broccoli, diced into florets
- 4 ounces baby corn, halved lengthwise
- 4 ounces mushrooms, sliced
- 1 inch chunk ginger, grated
- 2 cloves garlic, minced
Instructions
- 1
Mix cornstarch and rice vinegar in a bowl, then add soy sauce, brown sugar, and ketchup until smooth and set aside
- 2
Heat oil in a large frying pan or wok over medium-high heat
- 3
Add onion, bell pepper, carrot, broccoli, and corn and stir-fry for 5 minutes until softened and browned
- 4
Add mushrooms and fry for another 2-3 minutes
- 5
Add garlic and ginger and fry for another 30 seconds, stirring constantly
- 6
Pour in the sauce and stir well to coat the vegetables
- 7
Cook for another 2 minutes
Tips
Cut all vegetables to similar sizes for even cooking and better texture
Have sauce ready before starting to stir-fry as cooking moves quickly
Don't overcrowd the pan - cook in batches if needed for proper browning
Good to Know
Store leftovers in refrigerator for up to 3 days in airtight container
Vegetables can be prepped and sauce mixed up to 1 day ahead
Serve immediately over rice or noodles, garnish with green onions and cilantro if desired
Common Mistakes
Don't add sauce too early or vegetables will become mushy
Keep heat high enough to maintain sizzle for proper stir-frying
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen vegetables instead of fresh?
Yes, but thaw and drain them first, and reduce cooking time by 1-2 minutes since they're already partially cooked.
What if I don't have rice vinegar?
Substitute with white vinegar or apple cider vinegar using the same amount, though the flavor will be slightly different.
How long will this keep in the refrigerator?
Leftovers will keep for up to 3 days in the refrigerator and can be reheated in the microwave or pan.