Vegetable Stir-Fry in a Tangy Soy Garlic Sauce

Name: Vegetable Stir-Fry in a Tangy Soy Garlic Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese-inspired
Ingredients: 2 tbsp neutral oil; 1 whole medium onion, sliced; 2 whole medium carrots, cut into matchsticks; 1 whole small aubergine, cubed; 1 whole red bell pepper, sliced; 1 whole yellow bell pepper, sliced; 200 g green beans, trimmed and halved; 2 whole garlic cloves, minced; 3 tbsp soy sauce; 2 tbsp rice or wine vinegar; 1 tbsp ketchup; 1 tbsp granulated sugar; 1 tsp cornstarch; 2 tbsp water; 2 tbsp chopped coriander

Colourful stir-fried vegetables coated in a tangy soy, vinegar and garlic sauce.

By Hez ArslanUpdated October 2, 2026

Total 35 minMakes 4 servings

Jump to Recipe

This vegetable stir-fry cooks onion, carrot, aubergine, bell peppers and green beans quickly in a glossy soy-vinegar sauce. Prepare all vegetables before heating the pan, then cook in batches if necessary so they brown instead of steaming. Mix the cornstarch into the sauce while cold and add it at the end. Serve immediately over rice or noodles. Whisk soy sauce, vinegar, ketchup, sugar, cornstarch and water in a small bowl until smooth. Heat a wok or large skillet over high heat. Add oil. Cook onion and garlic 1 minute. Add carrots and green beans and stir-fry 3 minutes. Add aubergine and peppers and cook 4 to 5 minutes until tender-crisp, working in batches if needed.

Vegetable Stir-Fry in a Tangy Soy Garlic Sauce

How to tell when it is ready

Scatter coriander over the vegetables and serve at once.

Tips

Whisk soy sauce, vinegar, ketchup, sugar, cornstarch and water in a small bowl until smooth.
Heat a wok or large skillet over high heat.
Cook onion and garlic 1 minute.
Whisk sauce again, pour into pan and toss 1 to 2 minutes until glossy and thick.

Troubleshooting

If vegetables steam, cook in smaller batches.
If sauce is too thick, add water a teaspoon at a time.

Substitutions

Use tamari for a gluten-free option.
Use maple syrup instead of sugar.

Variations

Add sliced mushrooms.
Finish with lime juice.

Serving suggestions

Serve over steamed rice.
Toss with cooked noodles.
Add sesame seeds.
Offer chilli oil.

Make ahead

Prepare components ahead and store safely. Refrigerate leftovers within 2 hours for up to 3 days. Reheat quickly in a hot skillet.

Storage

Refrigerate leftovers within 2 hours for up to 3 days. Reheat quickly in a hot skillet.

Food safety

Refrigerate cooked vegetables promptly; use clean utensils.

Frequently asked questions

Can I prepare the vegetables ahead?

Yes. Cut vegetables and mix the sauce earlier in the day, then stir-fry just before serving.

How should I store vegetable stir-fry with soy and vinegar sauce?

Refrigerate leftovers within 2 hours for up to 3 days. Reheat quickly in a hot skillet.

Serve over steamed rice. Refrigerate leftovers within 2 hours for up to 3 days. Reheat quickly in a hot skillet.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegetable Stir-Fry in a Tangy Soy Garlic Sauce