Sweet and Sour Vegetables
Crispy fried vegetables tossed in a vibrant, tangy, and sweet sauce. This popular Indo-Chinese dish is a perfect balance of flavors and textures, making for a delicious weeknight meal served with fried rice or noodles.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Batter and Vegetables
- b.In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup cornflour, ginger-garlic paste, 1 tsp soy sauce, salt, and black pepper.
- c.Gradually pour in the chilled water while whisking continuously to form a smooth, lump-free batter. The consistency should be like a thick pancake batter, able to coat the vegetables without being too runny.
- d.Add all the chopped vegetables to the batter and gently toss until each piece is evenly coated. Let it sit for 2-3 minutes.
- 2
Step 2
- a.Deep-Fry the Vegetables
- b.Heat the vegetable oil in a wok or deep pan over medium-high heat until it reaches 180°C (350°F). If you don't have a thermometer, drop a small bit of batter into the oil; it should sizzle and rise to the surface immediately.
- c.Carefully drop the battered vegetables into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
- d.Fry for 5-6 minutes per batch, turning occasionally, until the vegetables are golden brown and crispy.
- e.Using a slotted spoon, remove the fried vegetables and drain them on a wire rack to maintain crispiness. Set aside.
- 3
Step 3
- a.Create the Sweet and Sour Sauce
- b.In a separate large pan or wok, heat the sesame oil over medium heat. Add the chopped ginger, garlic, and the white parts of the spring onions. Sauté for 1 minute until fragrant.
- c.Add the tomato ketchup, 2 tbsp soy sauce, rice vinegar, sugar, and optional red chilli sauce. Stir well and cook for 1 minute.
- d.Pour in the vegetable stock and bring the mixture to a gentle boil.
- e.In a small bowl, mix 1 tbsp of cornflour with 2 tbsp of water to create a smooth slurry. While stirring the sauce continuously, slowly pour in the slurry.
- f.Continue to stir and cook for 1-2 minutes until the sauce thickens to a glossy, coating consistency.
- 4
Step 4
- a.Combine and Serve
- b.Just before serving, add the crispy fried vegetables to the simmering sauce in the wok.
- c.Gently toss everything together for about 30-60 seconds, ensuring all the vegetables are well-coated with the sauce.
- d.Do not overcook, as this will make the vegetables soggy.
- e.Garnish with the chopped green parts of the spring onions and serve immediately with steamed rice, fried rice, or noodles.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy vegetables, double-fry them. Fry once until light golden, remove, and then fry again for 1-2 minutes just before adding to the sauce.
- 2Use chilled water for the batter. This helps in making the fried coating lighter and crispier.
- 3Drain the fried vegetables on a wire rack instead of paper towels. This allows air to circulate and prevents them from becoming soggy.
- 4Prepare all sauce ingredients beforehand (mise en place), as the stir-frying process is very quick.
- 5Add the fried vegetables to the sauce only when you are ready to serve to maintain their crunch.
Adapt it for your goals.
Protein Addition
Add crispy fried paneer, tofu, or mushrooms along with the vegetables for a more substantial meal. Coat them in the same batter and fry until golden.
Healthier VersionHealthier Version
Instead of deep-frying, lightly coat the vegetables in the batter and bake at 200°C (400°F) for 15-20 minutes or air-fry until golden and crisp.
Fruity TwistFruity Twist
Add 1/2 cup of pineapple chunks or lychees to the sauce along with the vegetable stock for a classic, fruity sweet and sour flavor.
Spicier VersionSpicier Version
Increase the amount of red chilli sauce or add a few slit green chilies along with the ginger and garlic for extra heat.
Why this is on our healthy list.
Rich in Vitamins
The use of multiple colorful vegetables like bell peppers and carrots provides a good source of Vitamin A and Vitamin C, which are essential for immune function and skin health.
Source of Antioxidants
Garlic, ginger, and bell peppers are rich in antioxidants that help combat oxidative stress and inflammation in the body.
Provides Dietary Fiber
The variety of vegetables contributes dietary fiber, which is important for digestive health, regulating blood sugar levels, and promoting a feeling of fullness.
Frequently asked questions
One serving of this Sweet and Sour Vegetables recipe contains approximately 365 calories. This is an estimate and can vary based on the amount of oil absorbed during frying and the specific ingredients used.