The basic sweet and sour sauce is usually served with pork, chicken or fish in the west, but it can be served with vegetables, too, and the result is delicious.
50 ml (2 fl oz) 1/4 cup Peanut oil
3 Carrots, thinly sliced on the diagonal
50 g (2 oz) Bamboo shoot, drained and sliced
1 Leek, white part only, thinly sliced on the diagonal
1 Green pepper, pith and seeds removed and thinly sliced
125 g (4 oz) Bean sprouts
250 ml (8 fl oz) 1 cup Pineapple juice and water mixed
2 Tbs Wine vinegar
1 1/2 Tbs Soy sauce
2 Tbs Soft brown sugar
2 Tbs Cornflour (cornstarch), blended with 2 Tbs water
1. Heat the oil in a large frying-pan. Add the vegetables and stir-fry for 5 minutes. Combine the pineapple juice, vinegar, soy sauce and sugar together and blend well. Pour over the vegetables and bring to the boil. Cook for 2 minutes, stirring occasionally. Stir in the cornflour (cornstarch) mixture and cook, stirring constantly, until the sauce thickens and becomes translucent.
2. Transfer the mixture to a warmed serving dish and serve at once.
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