Thai Sweet and Sour Stir fry is a fusion dish introduced into Thailand by Chinese immigrants in the olden days. Thais had adjusted the ingredients to suit the Thai palate. Today, sweet and sour stirfry is one of Thai’s staple dishes as it is tasty, healthy, and straightforward. It is one of my personal favourite dishes to make. You can substitute the protein for any other meat, but salmon is definitely our go-to for sweet-and-sour stir fry.
Ingredients: (3-4 serves)
- 300g salmon, cut into cubes
- 150g pineapple, cut
- Half of the yellow & red capsicum each, cut
- 1/2 cup Lebanese cucumber, cut
- 1 medium brown onion, sliced
- 1 roman tomato, cut into 4 slices
- 15g spring onion, cut into about an inch-long chunks
- ⅔ cup of water
- 2 cloves of garlic, chopped
- 2 tbsp keto tomato sauce
- 1 tbsp Pandaroo oyster sauce
- 1 tbsp Kikoman soy sauce (less salt)
- ½ tsp NatVia natural sweetener
- 1 tsp rice bran oil
- 2 cups of rice berry rice to serve
Watch How To Cook Video Here
- Cut all the vegetables into bite-size, salmon into cubes
- Heat a non-stick pan, and add rice bran oil.
- Add in the salmon, and panfry until golden brown, roughly 2-3 minutes, and set aside
- Use the same pan or transfer the oil from the salmon to a clean pan
- Add onions, and stir until the edges start to brown. Then add garlic, and stir for about 1 minute until they are all nicely brown and soft.
- Add all vegetables (except spring onions and tomatoes), and stir them for about 5 minutes on high heat.
- Add the sauces and water, and mix for another 3 minutes on medium heat until cooked.
- Add salmon and spring onion, and lightly stir until everything is coated with the sauce.
- Serve with a serving of Riceberry rice.
- Some Thai recipes will add fresh chili at the end together with spring onion. If you like a bit of spice, add about 2-3 Thai chili for this recipe.
- For other protein choices – chicken, beef, or pork – add an extra 1 tsp of rice bran oil and add garlic and the meat. until the meat is almost fully cooked, add onion and other vegetables and follow the rest of the recipe instructions.
- Make it vegan – substitute with pan-fried tofu for a protein source and replace the oyster sauce with another 1 tbsp of soy sauce.
Recipe for WLSA by Natt, a Thai home cook living in Melbourne.