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Sweet and Sour Vegetables
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This basic sweet and sauce is usually served with pork, chicken or fish in the west, but it can be served with vegetable, too and the result is delicious.
Serves : 4-6
Ingredients :
50ml peanut oil
3 carrots, thinly sliced on the diagonal
50g bamboo shoot, drained and sliced
1 leek, white pat only, thinly sliced on the diagonal
1 green pepper, pith and seeds removed and thinly sliced
125g bean sprouts
250ml pineapple juice and water mixed
2 tablespoons
11/2 tablespoon soy sauce
2 tablespoons soft brown sugar
2 tablespoons cornflour (cornstarch), blended with 2 tablespoons water
Method :
Heat the oil in a large frying-pan. Add the vegetables and stir-fry for 5 minutes. Combine the pineapple juice, vinegar, soy sauce and sugar together and blend well. Pour over the vegetables and bring to the boil. Cook for 2 minutes, stirring occasionally. Stir in the cornflour (cornstarch) mixture and cook, stirring constantly, until the sauce thickens and becomes translucent.
Transfer the mixture to a warmed serving dish and serve at once.
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