Sweet And Sour Vegetable Stir Fry
|Corn oil||2 Tablespoon|
|Garlic||3 Clove (15 gm), chopped|
|Shallots||3 Small, halved|
|Green asparagus||4 Pound, cut into pieces|
|Carrots||2 Medium, cut into thin strips|
|Red bell pepper||1 Large, cut into strips|
|Frozen corn||10 Ounce, thawed (1 Package)|
|Crushed red pepper||1⁄2 Teaspoon, minced|
|Cider vinegar||2 Tablespoon|
|Brown sugar||2 Teaspoon|
1. In a wok or large heavy skillet, heat the oil. Add the garlic and shallots and stir-fry over moderate heat until softened but not browned, about 1 minute. Add the long beans, carrots, bell pepper, baby corn, cauliflower and hot pepper and continue to stir-fry for 5 minutes.
2. Add the vinegar, kecap manis and brown sugar and stir-fry for 3 minutes; the vegetables should still be crunchy. (The can be prepared to this point up to 3 hours ahead. Set the vegetables aside at room temperature.)
3. Shortly before serving, reheat the vegetables, if desired. Add the tomato and toss gently to mix. Serve warm or at room temperature.