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This dish is inspired after seeing Sachie Nomura demonstrate her sweet and sour chicken.  Her original dish didn’t have many vegetables so when I recreated I added a lot more.  And the consensus was it would have been just as good without the chicken.  So a little tweaking and here you go, a quick easy sweet and sour vegetables the whole family will love!

4-6 cups of vegetables
1cm piece fresh ginger, grated
Tinned pineapple
2 cloves of garlic, finely chopped
4 Tbsp Soy Sauce
2 Tbsp Tomato sauce
3 Tbsp Rice Vinegar
2 Tbsp white sugar
2 Tbsp Potato starch (or corn starch)
Prepare the vegetables by chopping them all into roughly the same size.
Heat a little oil in a wok and add the onion and carrot, cook for 2-3 minutes before adding the garlic, ginger and hardy vegetables like cauliflower and broccoli. Continue to stir fry, stirring often, for another 2 minutes before adding the remaining vegetables (like capsicum, zucchini, cabbage…). By staggering the vegetables you ensure the soft delicate ones aren’t overcooked.

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While the vegetables are cooking make the sweet and sour sauce. Mix the potato starch with the soy sauce, tomato sauce, rice vinegar and sugar. When smooth add 100mls of pineapple juice, drained from the tinned pineapple.
Pour the sauce over the vegetables and cook until the sauce thickens.
Serve on a bed of rice.

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