Sweet & Sour Vegetables
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Sweet & Sour Vegetables
This recipe does not turn out Neon Pink like most sweet and sour dishes you get for Chinese take out, but it is very tasty.
For a spicier dish, add regular chile sauce instead of sweet chile sauce.
4 whole red peppers -- julienned
5 3/8 cups snow peas -- cut into 1" pieces
5 1/4 cups zucchini -- sliced
4 1/3 cups waterchestnut -- drained
4 3/4 cups mushroom -- quartered
2 3/4 cups baby corn -- drained
12 spring onion -- sliced
3 cloves garlic
***Sweet & Sour Sauce***
6 tablespoons wine vinegar
6 tablespoons honey
3 tablespoons tomato paste
6 tablespoons soy sauce
6 tablespoons sherry
1 tablespoon sweet chili sauce
6 teaspoons cornflour
Prepare the vegetables; set aside.
Combine the sauce ingredients in a bowl, blending well together.
Heat the oil in a wok until hot. Add the spring onion and garlic and stir-fry for 1 minute.
Add the prepared vegetables, the firmer ones first, and stir fry for 2 minutes. Then add the softer ones and stir fry for another 2 minutes.
Add the sweet and sour mixture to the wok. Bring to the boil quickly, tossing until the vegetables are thoroughly coated and the sauce has thickened. Serve hot.
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| PJ Campbell |
