Monday, March 2, 2009

Sweet and Sour Vegies

I've been meaning to add this recipe for a few weeks but was feeling lazy up until now. This is one of DOs favourite meals and it easy to get everything ready in advance. I make the uncooked sauce including the cornflour in a screw top jar and keep it in the fridge for a few hours until I need it. My local supermarket sells packs of frozen asian style vegetables, so this dish takes minutes to cook. I keep jars of minced garlic and ginger in the refrigerator, so that makes it even easier.

Sweet and S0ur Vegetables

30 mls vegetable oil
500 grams mixed asian style vegetables
1 large brown onion, peeled and sliced
1 teaspoon minced garlic
1 teaspoon minced ginger

In a screw top jar combine
80 mls pineapple juice
2 tabs castor sugar
1/4 cup white or apple cider vinegar
1 tab soy sauce
2 tabs tomato sauce (ketchup)
200 mls vegetable stock

In a small bowl combine 2 tabs cornflour with 2 tabs of water and stir until smooth. Add to the rest of the ingrediants in the jar put on the lid and shake well. Set aside until needed.

In a hot frypan add the oil, garlic and ginger, stirring quickly. Add the onions and stir again, cooking over medium/high heat for a few minutes. Add the remaining vegetables and keep stirring until they are almost cooked through. Shake the sauce mixture again and add to the frypan. Stir until the sauce thickens and then serve over steamed rice.

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