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- Stir-Fried Sweet and Sour Vegetables
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PrintSTIR-FRIED SWEET AND SOUR VEGETABLES
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Remove membrane and seeds from capsicum and cut into 5 cm long diamond shapes.
- Peel onion, halve lengthways and cut each half into 1 cm wide strips lengthways. Cut celery in 5 cm pieces diagonally.
- Cut carrots in a rolling cut, diagonally into 4 cm pieces. Parboil 3 - 4 minutes.
- Heat oil in a wok. Add garlic and ginger, and stir for 1 minute. Add vegetables and stir-fry over high heat about 2 minutes.
- Add vinegar, sugar, sherry and chicken stock and bring to the boil.
- Stir in blended corn flour and water to thicken.
INGREDIENTS
- 2 green capsicums
- 2 medium onions
- 4 stalks celery
- 4 carrots
- 4 tablespoons IDHAYAM sesame oil
- 2 clove garlics, crushed
- 4 thin slices fresh ginger root, finely chopped
- 100 grams shredded canned bamboo shoots
- 5 tablespoons vinegar
- 4 tablespoons sugar
- 2 tablespoons sherry
- 4 tablespoons chicken stock
- 2 tablespoons corn flour blended with
- 4 tablespoons water
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