Updated: May 5
Preparation Time: 15 min. Cooking Time: 20 min. Serves 4
200 grams Cauliflower Cut into Small Florets
1 Carrot Cut into Sliced Diagonally
1 Red Bell Pepper Cut in Cubes
1 Big Onion Cut in Cubes
2 Celery Sticks Sliced Diagonally
100 grams Mangetout Sliced Diagonally
100 grams Baby Corn Sliced Diagonally
1 tbsp Ginger Paste
½ tbsp Garlic Paste
½ tbsp Green Chilli Paste
2 tbsp Groundnut Oil
½ tsp Salt
Sweet and Sour Sauce:
⅓ cup Cider Vinegar
¼ cup Water
2 tbsp Ketchup
4 tbsp Soy Sauce
2 tbsp Vegetarian Stir Fry Sauce
1 tbsp Sesame Oil
⅓ cup Demerara Sugar
1¼ tbsp Cornflour
In a small bowl, add the vinegar, water, ketchup, soy sauce, veg stir fry sauce, sesame oil, sugar and cornflour, mix well and keep aside.
Heat the oil in a pan, add the cauliflower, carrots, baby corn, and sauté for 2 minutes. Then add the peppers, mangetout, onions, celery, ginger, garlic, green chilli paste and salt.
Mix well and sauté for 2 minutes. Next, add the sauce and ¼ cup water and simmer for 8-10 minutes until the sauce thickens.
Enjoy hot with egg fried rice or steamed white rice.