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Sweet And Sour Mixed Vegetables Recipe
|White malt vinegar||1 Tablespoon|
|Green sweet pepper||1 Tablespoon|
|Canned bamboo shoots||1 Tablespoon|
|Canned water chestnuts||1 Tablespoon|
|Peanut oil||1 Tablespoon|
|Ginger sherry||1 Teaspoon|
|White pepper||To Taste|
|Sesame oil||2 Drop|
|Chicken stock||4 Tablespoon|
Serving size: Complete recipe
Calories 908 Calories from Fat 163
% Daily Value*
Total Fat 19 g28.6%
Saturated Fat 3.3 g16.4%
Trans Fat 0 g
Cholesterol 1.8 mg
Sodium 1034 mg43.1%
Total Carbohydrates 168 g55.9%
Dietary Fiber 57.8 g231.3%
Sugars 80.4 g
Protein 47 g93.3%
Vitamin A 12.9% Vitamin C 1640.4%
Calcium 54.5% Iron 59.3%
*Based on a 2000 Calorie diet
Roughly cut up the pepper.
Cut the celery into 1 1/2-inch strips, 1/4-inch wide.
Gut the leeks into diagonal rounds, 1/4-inch wide.
Slice the bamboo shoots into diagonal strips and the chestnuts into strips.
Crush and chop the garlic and ginger.
Heat the oil in a frying-pan.
Toss and cook the onion in it for 1 minute.
Turn the remaining vegetables, garlic and ginger, all at once, into the frying-pan and add the sherry, seasonings, sesame oil and stock.
Cook for 4-5 minutes, tossing the vegetables about.
When nearly all the stock has evaporated, sprinkle the sweetened vinegar into the pan and stir for a few seconds to heat through.