Sweet and Sour Vegetables
Once you have made this dish once and hopefully decided that you like it, it is a particularly handy recipe to have in your repertoire. The basis of the sauce will be in your cupboard and you can use a selection of whatever veg you like or need to use up. As a regular user of tinned pineapple I always have a few in stock, but this may be the one ingredient you need to buy. If you require extra bulk or have the need for meat you can add chicken, pork or as I have done in the photograph, cooked prawns.
15ml/1 tbsp Vegetable Oil
2 large carrots, cut into sticks
1 bunch spring onions, chopped or 1 onion chopped
Recommended selection of vegetables of your choice:
– 1 red pepper, deseded and sliced
– Baby corn, cut in 2
– Mangetout or sugar snap peas, trimmed
1 tsp Chinese 5 Spice
Pinch Garlic Flakes or Granules
1 small can (about 220g size) Pineapple in juice, cut into chunks
15ml/1tbsp light or reduced salt soy sauce
*If you prefer more sauce use 2 cans of pinapple and 30ml/2tbsp soy sauce
1. Heat the oil in a large saucepan or a wok. If you are adding any chicken or pork stir fry it until it is cooked through. Add the carrots, onions and any other hard vegetables you may be using such as a pepper. Fry until the vegetables begin to soften.
2. Add the other vegetables to the pan and cook for a further 5 minutes, stirring frequently.
3. Add the Chinese 5 Spice and garlic.
4. Drain the pineapple, ensuring you reserve the juice. Mix it into the vegetables.
5. While the mixture is heating through, mix together the pineapple juice, cornflour and soy sauce. Add to the pan.
6. Bring to the boil. If using cooked prawns, add now and stir the mixture through. Season to taste if you require. Serve with your choice of rice or noodles.