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Thai sweet and sour vegetable stir-fry

  • 6servings
  • 20minutes
  • 180calories

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Source: www.goodtoknow.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B3, E
MineralsCopper, Fluorine, Chromium, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4tbsp groundnut oil

  2. 4 spring onions, chopped

  3. 1 red pepper, deseeded and thinly sliced

  4. 1 green pepper, deseeded and thinly sliced

  5. 1x 220g can baby corn, drained

  6. 1x 220g can water chestnuts, drained

  7. 1x 410g can borlotti beans, drained

  8. 1x 220g can bamboo shoots, drained

  9. 1 x 300g can baby carrots, drained

  10. 2 Pak Choi, sliced and rinsed

  11. 1 x 500g can sweet and sour sauce

  12. serve with noodles or rice

Instructions Jump to Ingredients ↑

  1. Heat 2 tbsp of oil in a large frying pan or wok and stir-fry the spring onions for 2 minutes. Add the peppers and stir-fry for a further 3 minutes.

  2. Stir in the remaining vegetables and stir-fry for 4 minutes.

  3. Add the sauce and heat gently until all the ingredients are heated through.

  4. Serve immediately with noodles or rice.

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