Sweet and Sour Stir- Fry ( Chinese Cooking )
by Tarla Dalal
Added to 14 cookbooks
This recipe has been viewed 17264 times
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!
- 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.
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