Sweet and Sour Vegetable Stir Fry Click image to enlarge
Course: Main
Dish: Vegetarian
Serves: 6
Nutritional information per serving:

180 calories

22.2g carbohydrate

5.5g protein

8.2g fat (1.7g saturated fat)

5g fibre


Did you know?

There is more vitamin C retained in a canned carrot than fresh or frozen by the time it has been cooked

Share this recipe on Twitter:

Sweet and Sour Vegetable Stir Fry

For busy parents, this is a quick way to provide the whole family with a fun and colourful dish that is also nutritious.
10 minutes to prepare and cook. Serves 6.
See “CAN-veniently Nutritious” for more recipes

4 tbsp groundnut oil
4 spring onions, chopped
1 red pepper, deseeded and thinly sliced
1 green pepper, deseeded and thinly sliced
1x 220g can baby corn, drained
1x 220g can water chestnuts, drained
1x 410g can borlotti beans, drained
1x 220g can bamboo shoots, drained
1 x 300g can baby carrots, drained
2 Pak choi, sliced and rinsed
1 x 500g can sweet and sour sauce
serve with noodles or rice



1. Heat 2 tbsp of oil in a large frying pan or wok and stir fry the spring onions for 2 minutes. Add the peppers and stir-fry for a further 3 minutes.
2. Stir in the remaining vegetables and stir-fry for 4 minutes.
3. Add the sauce and heat gently until all the ingredients are heated through.
4. Serve immediately with noodles or rice. 

Canny Tip: Mix and match fresh and canned ingredients to make this quick, easy and healthy dish.

Related Recipes

Vegetable and chick pea balti

Vegetarian Vegetable and chick pea balti

This is the perfect dish for a taste of the exotic – and it t...

view recipe >

Vegetable Lasagne

Vegetarian Vegetable Lasagne

This popular and affordable dish is brilliant for families si...

view recipe >

Stir Fried Summer Vegetables

Vegetarian Stir Fried Summer Vegetables

Try this light, simple dish – it only takes a few minutes to ...

view recipe >

© 2015 Canned Food UK, all rights reserved
About Us | Contact Us