Sweet and Sour Vegetable Stir Fry with Brown Rice
A fast, colourful stir fry of broccoli, peppers, baby corn and pineapple in a sticky sweet and sour sauce.
Made with Ginger and garlic paste and Sweet and sour sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30
- LevelEasy
- Costabout £1.19 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the brown rice following the packet, usually about 25 minutes.
25 min - 2
Heat the oil in a wok over a high heat. Add the carrot and broccoli with 3 tbsp water and cook for 3 minutes.
3 min - 3
Add the peppers and baby corn and stir fry for 3 minutes more so everything stays crunchy.
3 min - 4
Stir in your ready made ginger and garlic paste (see the base recipe) for 20 seconds, then add the pineapple.
- 5
Pour in your ready made sweet and sour sauce (see the base recipe) and bubble for 2 minutes until it coats the vegetables.
- 6
Taste and add a splash of rice vinegar if it needs more sharpness. Serve over the brown rice.
Tips
- Cook the harder vegetables first and the softer ones last so nothing goes limp.
- Keep the heat high and the pan roomy. If the wok is crowded, stir fry in two batches.
- Add tofu cubes, edamame or chickpeas if you want more protein.
Storing and freezing
Keeps up to 2 days in the fridge, cooled within 1 hour. Reheat until steaming hot all the way through. Reheat the rice only once.
Questions
Which vegetables work best?
Mangetout, courgette, mushrooms, water chestnuts and bean sprouts all suit it. Avoid very watery vegetables, which thin the sauce.
Can I use white rice?
Yes. Jasmine rice cooks in 12 minutes. Brown rice is used here for the extra fibre.
Is it vegan?
Yes. Every ingredient is plant based, and it is also gluten free, dairy free, egg free and nut free.
More made with ginger and garlic paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.