May 9, 2008, Newsletter Issue #203: Sweet & Sour Vegetables

Tip of the Week

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.

About LifeTips

Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.