Stir-fried vegetables with sweet and sour sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sesame oil |
| 1 | Garlic clove; crushed (optional) | |
| 2½ | Cm; (1inch) piece of | |
| ; fresh root ginger, | ||
| ; peeled and grated | ||
| 2 | Green chillies; de-seeded and | |
| ; chopped finely | ||
| ; (optional) | ||
| 1 | Carrot; cut into | |
| ; matchsticks | ||
| 125 | grams | Broccoli florets; (4oz) |
| 1 | Red pepper; de-seeded and cut | |
| ; into strips | ||
| 1 | Onion; sliced | |
| 150 | grams | Mange tout; trimmed (5oz) |
| 6 | Spring onions; chopped | |
| 175 | grams | Bean sprouts; (6oz) |
| 3 | tablespoons | Shoyu or soy sauce |
| 1 | Orange; juice of | |
| 2 | teaspoons | Tomato puree |
| 1 | tablespoon | White wine vinegar |
| 1 | tablespoon | Demerara sugar |
| 2 | teaspoons | Cornflour mixed with 4 tablespoons cold |
| ; water | ||
Directions
FOR THE SAUCE
663 Heat the oil in a wok or large, heavy-based frying pan. Add the garlic, ginger and chillies and stir-fry until just softened, taking care not to brown them.
Add all the vegetables except the bean sprouts to the pan, and stir-fry over a high heat for about 3-4 minutes. Add the bean sprouts and continue to stir-fry for a further 1 minute, or until the vegetables are cooked as much as you like.
Meanwhile, heat all the sauce ingredients together in a saucepan over a moderate heat stirring constantly until slightly thickened.
Alternatively, place the ingredients in a microwaveable jug and microwave on full power for 3 minutes, stirring once or twice.
Serve the stir-fry immediately and pass the sauce around separately.
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