Summer Sweet and Sour Stir-Fry

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What makes a Summer Sweet and Sour Stir-Fry? A medley of fresh ingredients from your garden or Farmers Market, and a sauce that’s lighter than traditional sweet-and-sour sauces. Feel free to adjust the veggies to your taste or what’s in your garden or Farmers Market.

vegan sweet and sour stir-fry

Summer Sweet and Sour Stir-Fry

By August 27, 2014


  • Summer Sweet and Sour Sauce
  • 1 1/2 cups - water
  • 1/4 cup - apple cider vinegar
  • 1/3 cup - tamari soy sauce
  • 1/3 cup - agave nectar
  • 3 Tbs - corn starch
  • Stir-Fry Vegetables
  • 1 medium - garlic cloves, finely minced or pressed
  • 2 medium - red bell pepper, chopped
  • 2 cups - fresh green beans, washed and ends trimmed, cut into bite size pieces
  • 1 medium - sweet apple, such as Golden Delicious or Fuji, cored, and diced
  • 1 medium - yellow summer squash, sliced into half-rounds
  • 1 large - tomato, chopped
  • 8 cups - cooked brown Jasmine rice, or your favorite brown rice


  1. Stir together the Summer Sweet and Sour Sauce ingredients. Set aside
  2. Preheat a large non-stick skillet over medium-high heat, or an electric wok set to highest setting. Make sure the skillet or wok is hot before you start to stir-fry.
  3. Add the garlic and stir quickly and constantly to keep the garlic moving across the hot surface. When it starts to brown, but not burn, add the green beans,

Nutrition Information
Nutrition (per serving): 589 calories, 85% calories from carbohydrates, 9% calories from protein, 6% calories from fat, 10.6g fiber.

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