Sweet and Sour Vegetables Stir Fry

I love the combination sweet and salty/sour and this recipe has a perfect balance of both.  It doesn’t take too long to prepare, you can make the sauce while cooking the vegetables. It goes really well with rice.

This recipe serves 4 people.

Ingredients

Sauce

• 1 cup brown rice vinegar (you can also use white)
• 4 tbsp light brown sugar
• 2 tbsp ketchup
• 3 tsp soy sauce
• 4 tsp cornflour
• Juice of the pineapple can

Vegetables

• 1 red pepper cut in chunks
• 4 shallots sliced
• 2 cloves garlic minced
• 1 carrot sliced
• 20g park choy
• 200g tofu cut in cubes
• 160g fine beans
• 1 tbsp black sesame seeds
• Salt to taste
• Black pepper to taste
• 1 tin pineapple in chunks

Method

Sauce

1. Combine the pineapple juice and cornflour and set aside.
2. In a small sauce pan mix the vinegar, sugar, ketchup and soy sauce together and bring to a boil.
3. Add the other ingredients and stir to thicken.

Vegetables

1. Cook the red pepper chunks for 10 minutes in low fire, stirring from time to time.
2. Add the shallots, tofu and garlic and stir for 5 minutes.
3. Add the rest of the ingredients and cook for another 7 minutes stirring from time to time.
4. Pour in the sauce and serve.

Enjoy!