Sweet And Sour Mixed Vegetables
|White malt vinegar||1 Tablespoon|
|Green sweet pepper||1 Tablespoon|
|Canned bamboo shoots||1 Tablespoon|
|Canned water chestnuts||1 Tablespoon|
|Peanut oil||1 Tablespoon|
|Ginger sherry||1 Teaspoon|
|White pepper||To Taste|
|Sesame oil||2 Drop|
|Chicken stock||4 Tablespoon|
Add the sugar to the vinegar and leave to dissolve.
Roughly cut up the pepper.
Cut the celery into 1 1/2-inch strips, 1/4-inch wide.
Gut the leeks into diagonal rounds, 1/4-inch wide.
Slice the bamboo shoots into diagonal strips and the chestnuts into strips.
Crush and chop the garlic and ginger.
Heat the oil in a frying-pan.
Toss and cook the onion in it for 1 minute.
Turn the remaining vegetables, garlic and ginger, all at once, into the frying-pan and add the sherry, seasonings, sesame oil and stock.
Cook for 4-5 minutes, tossing the vegetables about.
When nearly all the stock has evaporated, sprinkle the sweetened vinegar into the pan and stir for a few seconds to heat through.