Sweet And Sour Vegetable Stir Fry

Natural.Foodie's picture

Sep. 16, 2011


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


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
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 235Calories from Fat 56

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat %

Trans Fat 0 g


Sodium 478 mg19.92%

Total Carbohydrates 39 g13%

Dietary Fiber 11 g44%

Sugars 14 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet