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Sweet And Sour Vegetable Stir Fry

Natural.Foodie's picture
Ingredients
  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)
  Cauliflower 1 Small
  Crushed red pepper 1⁄2 Teaspoon, minced
  Cider vinegar 2 Tablespoon
  Kecap 3 Tablespoon
  Brown sugar 2 Teaspoon
  Tomato 1 Large
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Stir Fried
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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