Sweet and Sour Peanuts
|Muscovado sugar||3 Ounce (85 Gram)|
|Wine vinegar||75 Milliliter (5 Tablespoon)|
|Soy sauce||45 Milliliter (3 Tablespoon)|
|Arrowroot||15 Milliliter (1 Tablespoon)|
|Red pepper||1 Large|
|Fresh bean sprouts||4 Ounce (115 Gram)|
|Shelled roasted peanuts||4 Ounce, unsalted (115 Gram)|
|Canned bamboo shoots||8 Ounce, drained (225 Gram)|
1. Take a saucepan, add soy sauce, wine vinegar, sauce and arrowroot and blend thoroughly. Bring to boil, stir and cook till a clear and thick mixture is formed and keep aside.
2. Slice the pepper into halves, discard the seeds and make ½ in x 2 in thin strips.
3. Add all the ingredients, sauce and pepper strips, bring to boil, lower the heat and simmer, stirring intermittently, till pepper strips turn tender.
4. Serve hot.