#Slide1 #Slide2 #Slide3 #Slide4 #Slide5 #Slide6 #Slide7 #Slide8 #Slide9
17 December 2012,23:58 by

Posted in

Rate this Article:

 Print Hits: 1,818


Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Remove membrane and seeds from capsicum and cut into 5 cm long diamond shapes.
  • Peel onion, halve lengthways and cut each half into 1 cm wide strips lengthways. Cut celery in 5 cm pieces diagonally.
  • Cut carrots in a rolling cut, diagonally into 4 cm pieces. Parboil 3 - 4 minutes.
  • Heat oil in a wok. Add garlic and ginger, and stir for 1 minute. Add vegetables and stir-fry over high heat about 2 minutes.
  • Add vinegar, sugar, sherry and chicken stock and bring to the boil.
  • Stir in blended corn flour and water to thicken.


  • 2 green capsicums
  • 2 medium onions
  • 4 stalks celery
  • 4 carrots
  • 4 tablespoons IDHAYAM sesame oil
  • 2 clove garlics, crushed
  • 4 thin slices fresh ginger root, finely chopped
  • 100 grams shredded canned bamboo shoots
  • 5 tablespoons vinegar
  • 4 tablespoons sugar
  • 2 tablespoons sherry
  • 4 tablespoons chicken stock
  • 2 tablespoons corn flour blended with 
  • 4 tablespoons water

1 comment for “Stir-Fried Sweet and Sour Vegetables”

 Leave a Comment 

Hi...You've decided to leave a comment. That's fantastic! Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let's have a personal and meaningful conversation instead. Thanks for dropping by...

(required - not published)


©Copyright 2012, lekhafoods, All Rights Reserved

Engineered by ZITIMA