Feed Your Family For £20...In A Hurry! The Cookbook

Sweet And Sour Veg Stir Fry

This wonderful recipe for sweet and sour vegetables is so quick and versatile. The recipe can be fridge to table in 20 minutes which is great for our busy lives. You can use whatever vegetables you like. We suggest peppers, onions, green beans, baby corn, bean sprouts, shredded cabbage, mushrooms, baby broccoli, carrot ribbons etc etc - try and remember to eat the rainbow though by using as many different coloured vegetables as you can. This is wonderful served with rice or plain noodles on its own or as a side dish to cooked meat or you can even add diced or shredded cooked meats to the pan whilst cooking. If you give it a try be sure and let us know how you got on in the comments!

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Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 1 tbsp soy sauce
 2 tbsp tomato ketchup
 2 tbsp rice wine vingear
 2 tsp sugar
 50 ml water
 1 tsp cornflour
 A selection of vegetables all cut to a similar size e.g. Peppers , onions, green beans , baby corn , bean sprouts .

1

Whisk the sauce ingredients together.

2

Put a little oil in a wok

3

Stir fry your veg for a few minutes

4

Pour over the salt and cook for another 2-3 minutes

5

Serve with egg fried rice

Ingredients

 1 tbsp soy sauce
 2 tbsp tomato ketchup
 2 tbsp rice wine vingear
 2 tsp sugar
 50 ml water
 1 tsp cornflour
 A selection of vegetables all cut to a similar size e.g. Peppers , onions, green beans , baby corn , bean sprouts .

Directions

1

Whisk the sauce ingredients together.

2

Put a little oil in a wok

3

Stir fry your veg for a few minutes

4

Pour over the salt and cook for another 2-3 minutes

5

Serve with egg fried rice

Sweet And Sour Veg Stir Fry

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