Sweet and Sour Vegetable Stir-fry
Serves: 6
Ready in: 15 to 30 mins
A convenience recipe (and a bit of a cheat, we admit), this is perfect for busy evenings as you can have 90% of the ingredients ready and waiting in your cupboard.
Ingredients:
4 tbsp groundnut oil4 spring onions, chopped
1 red pepper, deseeded and thinly sliced
1 green pepper, deseeded and thinly sliced
220g can baby corn, drained
220g can water chestnuts, drained
410g can borlotti beans, drained
220g can bamboo shoots, drained
300g can baby carrots, drained
2 pak choi, sliced and rinsed
500g can sweet and sour sauce
noodles or rice, to serve
method:
- Heat two tbsp of oil in a large frying pan or wok and stir fry the spring onions for two minutes. Add the peppers and stir-fry for a further three minutes.
- Stir in the remaining vegetables and stir-fry for four minutes.
- Add the sauce and heat gently until all the ingredients are heated through.
- Serve immediately with noodles or rice.
