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This vegetarian sweet and sour vegetable recipe is oriental with the use of water chesnuts, arrowroot and ginger. It looks very attractive with several different vegetables and has the most delicious sweet and sour sauce you ever tasted.

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 Sweet and Sour Vegetables Recipe

Sweet and Sour vegetables
Serve this oriental flavoured dish with a mixture of wild and white rice (pre-mix available at most supermarkets) and you have a dish that looks really great and tastes even better.

The arrowroot (it has little flavour of its own) is used to thicken and clear the superb sweet and sour sauce. The sauce in this recipe really goes a treat with the vegetables.

KEY POINTS

 Preparation Time:  40 minutes  Cooking Time:   30 mins
 How Difficult

Deeeelicious, but not easy!

 Freeze?   No
 Servings

4 portions

INGREDIENTS


Picture for guidance only, use the ingredients list below.

Metric Imperial
Vegetables Vegetables
170 g potato (medium size) 6 oz potato (medium size)
110 g sweet pepper (red or orange) 4 oz sweet pepper (red or orange)
85 g mushrooms 3 oz mushrooms
85 g carrots (1 medium carrot) 3 oz carrots (1 medium carrot)
85 g courgettes (½ medium courgette) 3 oz courgettes (½ medium courgette)
85 g canned chopped tomatoes 3 oz canned chopped tomatoes
60 g water chestnuts 2 oz water chestnuts
½ medium desert apple ½ medium desert apple
300 ml vegetable stock ½ pint vegetable stock
White and wild rice for 4 White and wild rice for 4
Sweet and Sour Sauce Sweet and Sour Sauce
110 g onion (½ medium onion) 4 oz onion (½ medium onion)
1 garlic clove 1 garlic clove
1 tablespoon olive oil 1 tablespoon olive oil
1 level tablespoon brown sugar 1 level tablespoon brown sugar
1 level tablespoon tomato purée 1 level tablespoon tomato purée
1 tablespoon soy sauce 1 tablespoon soy sauce
2 tablespoons white wine vinegar 2 tablespoons white wine vinegar
2 tablespoons white wine 2 tablespoons white wine
1 tablespoon ground ginger 1 tablespoon ground ginger
1 tablespoon chopped hazelnuts 1 tablespoon chopped hazelnuts
1 teaspoon ground arrowroot 1 teaspoon ground arrowroot
Salt and pepper to taste Salt and pepper to taste

WHAT SPECIAL KITCHEN EQUIPMENT
Medium sized frying pan.
2 medium sized pans (one for the rice)

PREPARATION

Lightly peel and slice the carrots
Slice the courgette
Remove seed and pith from sweet pepper. Slice and chop (enlarge picture)
Peel and slice the mushrooms
Slice the water chestnuts
Peel and finely chop the onion and garlic.
Peel, slice and chop the potatoes (enlarge picture)
Slice and chop the apple (enlarge picture)
Vegetables, click picture to enlarge.

CLICK ANY PICTURE BELOW TO ENLARGE IT

Warm half the vegetable stock in pan at medium heat. Add the potatoes, carrots, sweet pepper, apple and courgettes and cook for 10 minutes.

Stir the vegetables every minute or so to ensure they are all covered in the vegetable stock. Now is probably a good time to start the rice going dependant on how long it takes to cook.


  
Add the olive oil to a frying pan, heat to a medium heat and add the onion and garlic. Cook for 3 minutes, turning often.

Add the remaining sauce ingredients (plus the remaining vegetable stock) except for the arrowroot. Mix the sauce ingredients well. Cook gently for a further 5 minutes. Mix the arrowroot with a little water and add to the sauce.


  
When the vegetables have cooked for their 10 minutes add the the mushrooms, water chestnuts and chopped tomatoes.

Cook for two minutes then add the vegetables to the sauce in the frying pan. Bring to the boil and cook for a further 8 minutes at a medium heat (simmering).


  
The rice should now be ready so serve the sweet and sour vegetables with the rice on a warm plate.

We have tried variations on the recipe for the sauce but none came out better than the one we present here. This is one recipe where we advise that you stick religiously to the ingredients and method shown. It produces a really outstanding meal.


 

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