How to make Vegetables In Sweet And Sour Sauce -

Mixed vegetables in a delicious Thai sweet and sour sauce.

Sanjeev Kapoor

This recipe is from the book Thai Cooking.

Main Ingredients : Onion (प्याज़ ), Cauliflower (फूलगोभी)

Cuisine : Chinese

Course : Main Course Vegetarian

Vegetables In Sweet And Sour Sauce

Vegetables In Sweet And Sour Sauce Recipe Card


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet and Sour

Ingredients for Vegetables In Sweet And Sour Sauce Recipe

  • Onion cut into 1 inch pieces 6

  • Cauliflower separated into florets 1/4 medium

  • Carrot cut into 1 inch pieces 1 large

  • Green capsicum cut into 1 inch pieces 1 large

  • Button mushrooms halved 4

  • Onion cut into 1 inch pieces 1 large


  • Cornflour/ corn starch 2 tablespoons

  • Spring onions with greens 2

  • Oil 1 1/2 tablespoons

  • Ginger paste 3/4 teaspoon

  • Garlic paste (optional) 3/4 teaspoon

  • White pepper powder 1/2 teaspoon

  • MSG (optional) a pinch

  • Salt to taste

  • Vegetable stock 3/4 cup

  • Tomato ketchup 1/2 cup

  • Light soy sauce 1 tablespoon

  • Sugar 2 tablespoons

  • Vinegar 1 1/2 teaspoons


Step 1

Place the French beans, cauliflower and carrot in a pan with one cup of water. Bring to a boil and cook for five to six minutes. Drain.

Step 2

For the sauce, mix the cornflour with three tablespoons of water. Cut the spring onion bulbs into thin slices and finely chop the greens. Reserve the greens for garnishing.

Step 3

Heat the oil in a wok; gently stir-fry the ginger paste, garlic paste and spring onions. Add the white pepper powder, MSG and salt and mix well. Stir in the vegetable stock, tomato ketchup, soy sauce, sugar and vinegar. Cook over medium heat for four to f

Step 4

Cook over high heat for six or seven minutes. Stir in the cornflour mixture and cook for another seven or eight minutes.

Step 5

Garnish with spring onion greens and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.