Jump to video!
This sweet and sour stir fry isn't like your local Chinese takeout. It isn't overly sweet or gooey, but it's actually bright fresh, with the tartness of pineapple and nuttiness of cashews!
Want to save this recipe?
We can email this post to you, so you can come back to it later!
Watch The Full Video Tutorial!
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video to ensure success. If you enjoy them, consider subscribing to the YouTube Channel to not miss an episode. Thank you!
Sweet and Sour Stir-Fry ผัดเปรี้ยวหวาน
- Yield: Serves 4
Ingredients
- 300g medium firm tofu, 1” cubed, or another meat of your choice, cut into small bite-sized pieces (see note)
- 3 cloves garlic
- ½ cup pineapple, bite-sized pieces
- ½ onion, 1-cm julienned
- 1 tomato, cut into wedges or 1 cup cherry tomatoes, halved
- 1 cup mini cucumber or regular cucumber, halved lengthwise and sliced on a bias
- ½ cup asparagus, cut into 2” pieces
- 1 cup bell pepper, any colour. 1-cm-wide strips
- ⅓ cup cashews
- Green onions, cut into 1" pieces on a bias (half the white part horizontally if large)
Sauce:
- 2 tablespoon white vinegar or rice wine vinegar
- 2 tablespoon oyster sauce
- 2 tablespoon Thai Sriraja Panich sauce (or substitute Sriracha)
- 1 tablespoon soy sauce
- 2 tablespoon brown sugar, packed
- ½ teaspoon toasted sesame oil
Note: If using chicken, pork, or beef, you can marinade the meat in ½ tablespoon soy sauce or Golden Mountain Sauce, if desired.
Want to save this recipe?
We can email this post to you, so you can come back to it later!
Instructions
Combine all sauce ingredients and stir to dissolve the sugar.
If using tofu: Dry off the cubes by laying them on a folded kitchen towel or paper towel and gently press on them with another towel. Heat 1.5" of vegetable oil in a pot or wok to in 350°F. Fry the tofu for 3-5 minutes until golden, making sure not to crowd the pot. Remove from oil and drain on paper towel.
In a wok or a large saute pan, sauté garlic over medium high heat in a little bit of vegetable oil until it starts to turn golden. Add all vegetables at once, toss quickly to mix, then add the sauce. Cook the for a few minutes, stirring constantly, until the vegetables are done to your liking. Add the tofu and toss to coat in the sauce. Turn off the heat and stir in green onions and ⅔ of the cashews.
Plate, and sprinkle with the remaining cashews. Serve with jasmine rice.
If using meat: In a wok or a large saute pan, sauté garlic over medium high heat in a little bit of vegetable oil until it starts to turn golden. Add the meat and stir just until the exterior is cooked. Add all vegetables at once, toss quickly to mix, then add the sauce. Cook the for a few minutes, stirring constantly, until the meat is done and the vegetables are done to your liking. Turn off the heat and stir in green onions and ⅔ of the cashews.
Plate, and sprinkle with the remaining cashews. Serve with jasmine rice.
Tim Doughty says
This is just like Pailin says it is: light, sweet-balanced and plenty of vegetables. It's super easy to put together. I ordered this in a Thai restaurant many years ago and was not impressed: I was expecting the welll-known Chinese dish. But this is the opposite of heavy -- I can eat it without feeling guilty!
At first, I was doubtful about putting in the tomatoes so early the way she recommends. But it's just right this way. It just a great recipe to have!
JTM says
Yes I do. But I cut the fish in cubes. Cover them with corn flower. Dip them in whipped egg and them cover them with breadcrumbs. Fry them in oil till nice golden. Set aside. Make the sweet and sour without the meat. Add the fish at the end. Make sure it is warm.
cv says
Can you suggest a vegan alternative to the oyster sauce?
Jkg says
Can you use fish for this?
JTM says
Yes I do. But I cut the fish in cubes. Cover them with corn flower. Dip them in whipped egg and them cover them with breadcrumbs. Fry them in oil till nice golden. Set aside. Make the sweet and sour without the meat. Add the fish at the end. Make sure it is warm.
Lawrie says
This meal is so good & so easy, consider adding a splash of fish sauce
Heidi says
This recipe turned out soooo well for us tonight!!! Super yummy! Thank you for sharing this awesome recipe! The substitute Sriracha sauce I have is very spicy so I used 1 Tbsp of Sriracha mixed with 1 Tbsp of tomato sauce. I also substituted stevia for the brown sugar and used a little less soy sauce. I've watched a few of your videos now and am slowly feeling more confident with cooking Thai dishes. I've always loved making Thai curries but anything outside of this.. I don't feel so confident!!!
Futile Resistance says
I often do this without any protein, but it's a firm fave. So fast and so easy, anyone can do it. You can use all kinds of veggies beyond those listed. Either ones that will soak up sauce like mushrooms or provide crunch like green beans. Gotta go for the textural contrast and pops of colour! (what has this woman done to me????)
LockdownLarry says
Just made this - it was tangy, refreshing, and delicious. I have nothing to compare it to, as I have never tried the deep-fried mystery meat with dayglo orange sauce that you see in cheap Asian places. But this recipe is a winner, and I will be making it again for lunch tomorrow. Thank you.
Michael says
I know "Sweet and Sour Stir-Fry" is common in Thailand.
All of my friends love it.
But for me - I don't like fruits in hot dishes.