Vegetable Sweet & Sour Stir-fry

No need to order Chinese take-out anymore! In about the time it takes to order and pick up Chinese take-out, you can make this home-made version of the popular sweet and sour stir-fry. It’s healthier and a million times tastier!

Ingredients Brocolli Red Chilli Carrot Tomato Ketchup Red Onion Water Pineapple Cornstarch Oyster Sauce Garlic Rice Vinegar Green Capsicum Worcestershire Sauce Red Capsicum Plum Sauce Baby Corn Sweet Chilli Sauce

Pantry Items Vegetable Oil

Recipe #180 Livefreshr Cookline

Bring a saucepan of salted water to 0 the boil.

Coarsely chop the red and green 0.5 capsicum and baby corn into chunks.

1.5 Slice the spring onion and carrot

2.5 Cut the broccoli into small florets.

3 Finely chop the garlic.

Cut the pineapple into bite-sized 3.5 chunks.

4 Cut the red onion into wedges.

In a bowl, mix together the ketchup, sweet chilli sauce, plum sauce, 4.5 worcestershire sauce, rice vinegar, oyster sauce, remaining water, red chilli and cornstarch.

6 Add the rice to the boiling water.

Heat the vegetable oil in a wok or 10 frying pan.

Add the garlic and onion and saute 11 until fragrant.

Add the capsicum, brocolli, baby 11.5 corn and carrot and stirfry.

Estimated Number of Minutes Add the sweet and sour sauce and 14 pinapple.

Bring to the boil reduce then reduce 14.5 the heat.

17 Drain the rice.

Serve the sweet and sour vegetables 18 with the rice and garnish with spring onion.