Indo-Chinese · serves 2

Sweet and Sour Vegetables

Bright, sticky, twenty-five minutes, and it uses whatever's in the drawer.

25 min Some work Vegetarian

Ingredients

  • 3 cups vegetables (capsicum, onion, carrot, baby corn, pineapple)
  • 4 tbsp ketchup
  • 1 tbsp vinegar
  • 1 tbsp soy sauce
  • 2 tbsp sugar
  • 1 tbsp cornflour
  • 6 garlic cloves
  • Rice or noodles

Method

  1. Mix ketchup, vinegar, soy, sugar, cornflour and 1 cup water. Taste it — sweet and sour in equal measure.
  2. Highest heat, garlic 20 seconds.
  3. Hard vegetables first, then soft ones. 3 minutes. They should stay bright and crunchy.
  4. Pour the sauce in, stir until it turns glossy and thick, about 1 minute.
  5. Off the heat immediately. Over rice.

Questions people ask about Sweet and Sour Vegetables

How long does Sweet and Sour Vegetables take?

About 25 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of capsicum in Sweet and Sour Vegetables?

Use any colour. Red is sweeter, green is sharper.

Can I make Sweet and Sour Vegetables ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Sweet and Sour Vegetables vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Sweet and Sour Vegetables?

Over rice. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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