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Sweet and sour Asian vegetable sauce

updated

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Ingredients for 4 servings:

  • 1 onion(s)
  • 1 eggplant(s)
  • 1 can kidney beans
  • 1 large can of mushrooms
  • 1 can of corn, medium-large can
  • 150 g soy sprouts
  • 150 ml sweet and sour sauce
  • 2 tbsp soy sauce
  • pepper
  • cumin

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

goes well with rice

Finely dice the onion and sauté in a pan. Quarter and slice the eggplant. Add it. Drain the canned vegetables and mix in. Add the bean sprouts, season with spices, stir, and continue sautéing. Now pour the sauces over the onion, mix everything together, and heat until hot. Basmati rice goes well with this dish. It’s best when colored yellow with turmeric.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sweet and sour Asian vegetable sauce

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