Sweet and Sour Vegetables Recipe

Ingredients:

1
1
2 stalks
2
3 tbsp/ 45 ml
1 clove
2
2 oz/ 60 g
1/4 cup/ 60 ml
3 tbsp/ 45 ml
1 tbsp/ 45 ml
3 tbsp
1 1/2 tbsp/ 20 ml
3 tbsp/ 45 ml

green pepper
medium onion
celery
carrots
oil
garlic, crushed
thin slices fresh ginger, finely chopped
canned bamboo shoots, shredded
vinegar
sugar
sherry
chicken stock
cornstarch
water

Method:

1. Remove membrane and seeds from green pepper and cut into 2 inch/ 5 cm long diamond shape. Peel onion, halve lengthwise and cut each half into 1/2 inch/ 1 cm wide strips lengthwise. Cut celery in 2 inch/ 2 cm pieces diagonally. Cut carrots diagonally into 1 1/2 inch/ 4 cm pieces. Parboil vegetables for 3-4 minutes.

2. Heat oil in a wok. Add garlic and ginger, and stir for 1 minute. Add vegetables and bamboo shoots and stir-fry over high heat about 2 minutes. Add vinegar, sugar, sherry and chicken stock and bring to a boil. Stir in blended cornstarch and water to thicken.

Serves 4

 

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