John Myers
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Sweet and Sour Vegetables
The perfect sweet and sour vegetables recipe with a picture and simple step-by-step instructions.
sweet and sour sauce:
- 125 g Corn on the cob from the jar
- 125 g Mushrooms brown
- 425 g Mung bean sprouts fresh
- 200 g Canned bamboo shoots
- 4 piece Spring onions fresh
- 3 piece Garlic cloves
- 2 tbsp Rapeseed oil
- 4 tbsp Wine vinegar
- 4 tbsp Honey liquid
- 4 tbsp Soy sauce
- 4 tbsp Rice wine
- 2 tsp Sweet chili sauce
- 4 tsp Cornstarch
- Wash, quarter and core the peppers and cut into fine strips.
- Drain the corncobs and cut them into fine strips.
- Clean the mushrooms and cut into slices
- Let the bamboo shoots drain and cut through again if necessary.
- Rinse the mung bean sprouts well under running water and drain them in the sieve.
- Clean the spring onions and cut into thin rings.
- Undress the garlic and chop it into small pieces.
The sweet and sour sauce:
- Mix the above ingredients for the sauce well together and set aside.
With pleasure in the new WOK:
- The spring onions can be the first to try the WOK and brown them deliciously in it.
- This is followed by the peppers, which can also get some color.
- Bamboo sprouts, corncobs and mung bean sprouts can now jump in and sauté well.
- Finally we pour the delicious sweet and sour sauce over it, mix the whole thing and let it taste together with basmati rice
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