Yield: 4
Contents
Sweet and Sour Vegetable Stir-Fry
Get dinner on the table in 20 minutes with this easy sweet and sour vegetable stir-fry.
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Ingredients
- 1 1/2 tablespoons peanut oil
- 1/2 red capsicum, cut into 2 cm pieces
- 1 garlic clove, crushed
- 2 green onions, cut into 4cm lengths
- 1 brown onion, halved, sliced
- 1 carrot, sliced diagonally
- 400g can baby corn spears, drained, halved
- 100g button mushrooms, sliced
- Steamed white long-grain rice, to serve
Sweet and Sour Sauce
- 1 tablespoon cornflour
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- 1/4 teaspoon salt
- 1/2 cup white sugar
- 1/3 cup apple cider vinegar
- 1/4 cup apple juice
- 1/4 cup tomato sauce
Instructions
- Make sweet and sour sauce. Blend cornflour with 2 tablespoons water in a bowl until smooth. Add sugar, vinegar, apple juice, tomato sauce, Worcestershire sauce, soy sauce, oyster sauce and salt. Stir well to combine. Set aside.
- Heat a wok over high heat. Add oil. Swirl to coat. Add garlic and brown onion. Stir-fry for 1 minute. Add carrot and capsicum. Stir-fry for 1 minute. Add mushroom and corn. Stir-fry for 1 minute.
- Stir the sauce mixture and add to the wok. Stir-fry for 1 minute 30 seconds or until sauce thickens. Toss through green onion. Serve stir-fry with rice.
Notes
With a sauce this good,people barely notice what’s actuallyin the stir-fry! Add any vegetables you can find in your fridge.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 128Total Fat 2gSaturated Fat 0gCholesterol 0mgSodium 149mgCarbohydrates 25gFiber 1gProtein 2g
