John Myers
Sweet and Sour Stir-fried Vegetables
The perfect sweet and sour stir-fried vegetables recipe with a picture and simple step-by-step instructions.
- 300 g Bean sprouts
- 1 Large onion approx. 150 g
- 50 g Spring onions
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 500 g Paprika (red, yellow and green)
- 0,5 Pineapple 500 g (cleaned 300 g)
- 2 tbsp Oil
- 1 Small can of tomato paste (70 g)
- 2 tbsp Light rice vinegar
- 2 tbsp Brown sugar
- 2 tbsp Sweet soy sauce
- 1 tbsp Light soy sauce
- 1 tbsp Sherry
- 200 ml Pineapple juice
- 200 ml Water
- 1 tbsp Food starch
- 1 Strong pinch of coarse sea salt from the mill
- 1 Strong pinch of colored pepper from the mill
- 0,25 Cup Fresh coriander leaves cut
- Wash bean sprouts and drain well. Peel the onion, cut into eighths and cut into wedges. Clean and wash the spring onions and cut into rings. Peel and finely dice the garlic cloves and ginger. Clean and wash the peppers and cut into small diamonds. Clean / peel the pineapple and cut into small diamonds. Heat oil (2 tbsp) in a wok and stir-fry the onion cubes, garlic clove cubes and ginger cubes vigorously. Add the remaining vegetables / fruit one after the other and fry / stir-fry. Deglaze / pour in the pineapple juice and water and season with the tomato paste, rice vinegar, brown sugar, sweet soy sauce, light soy sauce and sherry. Mix the cornstarch in a little cold water and mix in. Let everything simmer for about 7–8 minutes and finally season with sea salt from the mill, colored pepper from the mill and serve sprinkled with coriander leaves. Here we serve the sweet and sour wok vegetables with rice mince balls (see my recipe: rice mince balls).
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