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Sweet and Sour Stir Fried Vegetables

This healthy recipe comes from NDSU Extension Service.


  • 1 Tbsp. honey
  • 1 Tbsp. lemon juice
  • 1 tsp. soy sauce, low-sodium
  • 1/4 tsp. ginger
  • 1 c. orange juice
  • 1 Tbsp. cornstarch (for thickening)
  • 2 tsp. canola oil
  • 1 pound frozen stir-fry vegetables (carrots, broccoli, snap peas, peppers, squash, etc.)


Combine all the ingredients, except oil and vegetables, in a bowl. Heat the oil on medium in a large skillet, then add vegetables. Cook the vegetables for about two minutes, until the mixture comes to a boil and thickens slightly. Serve immediately over brown rice or noodles.

Makes 6 servings.

Per Serving: about 80 calories, 1.5 grams (g) of fat, 14 g carbohydrate, 1 g protein, 1 g fiber and 45 mg sodium

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