| Sweet and Sour Vegetables Recipe | |||||||
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| Sweet and Sour Vegetables Recipe |
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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 is used to thicken and clear the superb sweet and sour sauce - it has little flavour of its own. 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 |
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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) |
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CLICK ANY PICTURE BELOW TO ENLARGE IT
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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. |
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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. |
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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). |
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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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