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sweet and sour vegetables recipe from Indochinese cuisine is perfect gravy to serve with fried or noodles and is popular gravy ordered in restaurant

Sweet and Sour Vegetables Gravy for Fried Rice and Noodles

5 from 3 votes
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Course: Main Course, Main Dish
Cuisine: Indian, indo chinese
Author: Rekha Kakkar


  • 2 tablespoons vegetable oil
  • 1 inch piece ginger
  • 150 g Carrots sliced
  • 70 g babycorn sliced
  • 1 red onion quartered and layers separated
  • 100 g bell peppers
  • 50 g zucchini
  • 70 g brocolli
  • 150 g button mushrooms
  • 2 tablespoons dark soy sauce
  • 2 tablespoons tomato ketchup
  • 1 tablespoon Red chilli sauce
  • 2 whole red chilli optional
  • 2 ½ tablespoons Cornstarch
  • 2 tablespoons vinegar
  • ¼ teaspoon black pepper powder
  • ½ teaspoon salt optional


  • Heat oil in a pan and add red Onion and ginger.
  • Saute for 2-3 minutes and add carrots, baby corn, broccoli and zucchini.
  • Stir fry these vegetables for a minute or two and add bell peppers an mushrooms, followed by all the sauces like soy sauce, tomato ketchup, green chilli sauce, black pepper powder along with vinegar and salt( if adding).
  • Add whole red chillies if using and mix everything well.
  • Add 350ml of water, bring it to a boil and add corn starch dissolved into water.
  • Adding corn starch will thicken the gravy immediately. Cook it for 2 more minutes and it's ready to serve with fried rice or noodles.