Chinese-Style Vegetables in Sweet and Sour Sauce (Stir-fried)
Delicious, bright, and aromatic - exactly what you were looking for! Chinese-style vegetables in sweet and sour sauce on the skillet are quick and easy to make. The ingredients are simple. The dish is unusually colorful and perfectly complements a festive table. Serve hot or cold.
Updated : 30 July, 2025
Easy
About 30 min.
Ingredients
2
Eggplant
1
Zucchini
1
Carrot
2
Bell pepper
2 tablespoon
Honey
2 tablespoon
Potato starch
1 teaspoon
Salt
4 tablespoon
Soy sauce
2 tablespoon
Vinegar
2
Garlic
50 milliliters
Vegetable oil
100 milliliters
Water
20 grams
Ginger
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all necessary ingredients. I didn’t have ginger, so I didn’t add it. You can also skip it if you wish. Adjust ginger amount if used.
Step 2
Wash the eggplants and dry them with paper towels. Cut into large pieces.
Step 3
Salt the eggplants, mix, and leave for 10 minutes.
Step 4
Wash and dry the zucchini. If it’s young, cut into large sticks. If mature, peel and remove seeds.
Step 5
Wash the bell pepper, remove seeds, and cut the flesh into large pieces.
Step 6
Wash and peel the carrot. Grate the carrot using a Korean-style grater. If you don’t have one, use a regular coarse grater.
Step 7
Drain the juice from the eggplants, rinse under running water, and dry with paper towels. This removes bitterness and prepares them well for frying. Coat each piece in starch.
Step 8
Heat vegetable oil in a skillet and fry the eggplants, stirring, until lightly browned. Place cooked eggplants on a plate lined with paper towels to absorb excess oil.
Step 9
In the same skillet, add zucchini and more oil if needed. Fry until lightly browned. Place on a plate lined with paper towels.
Step 10
Add bell pepper to the skillet, add oil if necessary. Fry until lightly browned and place on paper towel-lined plate.
Step 11
Pour remaining oil into the skillet, add the carrot, and fry for 3-5 minutes.
Step 12
Meanwhile, peel and finely chop or grate the garlic. I used a fine grater.
Step 13
Prepare the sauce by mixing 9% vinegar, soy sauce, grated ginger, and honey. Add water. Pour this mixture over the carrots in the skillet.
Step 14
Add eggplants, zucchini, bell pepper, and chopped garlic. Bring everything to a boil. Cover the skillet, reduce heat, and simmer for 2 minutes. Then turn off heat.
Step 15
Chinese-style vegetables in sweet and sour sauce are ready. Enjoy your meal!