Ever wondered how to make sweet and sour sauce? This is my favorite tried and true recipe – now you can make your favorite Chinese dinner at home!
Tips and tricks
- If you don’t have any tomato paste, you can substitute ketchup.
- There is no substitute for the pineapple juice, it’s what gives this recipe a lot of taste and sweetness.
- I added my favorite vegetable combination in the recipe card below. But really, you can customize the vegetables to your favorite stir fry veggies! Even a frozen stir fry blend can be used.
We enjoy dish dish over a big, steaming bowl of rice! You can either leave it vegetarian, or add diced chicken or turkey breast, shrimp, pork, tofu… Whatever’s your favorite!
More takeout inspired recipes
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Sweet and Sour Vegetable Stir Fry
- 1 teaspoon coconut oil or any cooking oil
- 1 red onion sliced
- 1 large carrot julienned
- 1 large red pepper cut into strips
- 3 oz baby corn halved lengthwise
- 3/4 cup pineapple chunks fresh or canned
- 1 1/2 cups pineapple juice
- 2 tablespoons tomato paste
- 1 tablespoon white wine vinegar
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch dissolved in a bit of water to make a slurry
- 1/4 teaspoon salt
- 3 oz sugar snap peas cut into long strips
- In a large frying pan heat the oil over medium-high heat. Add onion, carrot, pepper and corn to the pan and fry over medium heat until starting to soften, about 3-4 minutes. Add pineapple chunks and fry for another minute.
- Deglaze with the pineapple juice. Stir in tomato paste, vinegar, sugar and cornstarch slurry and mix very well. Bring to a boil, then reduce heat to medium-low.
- Add sugar snap peas and continue cooking for 2 minutes.