You are here

Sweet And Sour Vegetables

admin's picture
Ingredients
  Green pepper 1
  Onion 1 Medium
  Celery stalks 2
  Carrots 2
  Oil 45 Milliliter (3 Tablespoon)
  Garlic 1 Clove (5 gm), crushed
  Ginger slices 2 , finely chopped (Thin Slices)
  Canned bamboo shoots 2 Ounce, shredded (60 Gram)
  Vinegar 60 Milliliter (1/4 Cup)
  Sugar 45 Milliliter (3 Tablespoon)
  Sherry 15 Milliliter (1 Tablespoon)
  Chicken stock 45 Milliliter (3 Tablespoon)
  Cornstarch 20 Milliliter, with 3 tablespoon /45 milliliter water (1 1/2 Tablespoon)
  Water 45 Milliliter (3 Tablespoon, For Blending Cornstarch)
Directions

1 Remove membrane and seeds from green pepper and cut into 2 inch (5 cm) long diamond shapes. Peel onion, halve lengthwise and cut each half into 1/2 inch (1 cm) wide strips lengthwise. Cut celery in 2 inch (5 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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish

Rate It

Your rating: None
4.107145
Average: 4.1 (21 votes)