Sweet and Sour Stir- Fry ( Chinese Cooking )

by Tarla Dalal

Stir fried vegetables in an unusual pineapple based sweet and sour sauce.

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The stir-fry method of cooking is essential chinese and today popular for across the globe. The stir-fry method needs less oil, and retains the nutrients in the vegetables making it healthy! the sweet and sour stir-fry is a beautiful mix of fruits and assorted vegetables tossed in a wok along with chinese sauces. Pineapple juice, soya sauce, brown vinegar and brown sugar add a variety of flavors and aromas and make this dish very appetizing. This stir-fry can be dished out live during a buffet dinner for your guests to enjoy watching it made. Try it!

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Preparation Time: 15 mins
Cooking Time: 12 mins
Makes 4 servings
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Ingredients

2 tbsp oil
1 tsp grated ginger (adrak)
1/2 cup pineapple cubes
1/2 cup boiled carrot cubes
1/2 cup red capsicum cubes
1/2 cup green capsicum cubes
1/2 cup boiled sweet corn kernels
1/2 cup bean sprouts
1/2 cup thinly sliced spring onions whites
1/2 cup pak choi cubes
1/4 cup finely chopped spring onion greens
1/4 cup fresh pineapple juice
2 tsp soy sauce
2 tsp brown vinegar
1 tsp brown sugar
2 tsp lemon juice
2 tsp tomato ketchup
1/4 tsp dry red chilli flakes (paprika)
salt to taste

Method

Heat the oil in a wok / kadhai on a high flame till it smokes.
Add the ginger and pineapple and sauté on a high flame for a minute.
Add the carrots, red capsicum, green capsicum, sweet corn, bean sprouts, spring onion whites and sauté on a high flame for 2 to 3 minutes.
Add the chinese cabbage and spring onion greens and sauté on a high flame for 3 to 4 more minutes.
Add the pineapple juice, soya sauce, vinegar, sugar, lemon juice, tomato ketchup, chilli flakes and salt, toss well and sauté on a high flame for another 2 minutes. Serve immediately.

RECIPE SOURCE : Chinese Cooking-New Edition