Sweet and Sour Vegetable Stir-fry

A convenience recipe (and a bit of a cheat, we admit), this is perfect for busy evenings as you can have 90% of the ingredients ready and waiting in your cupboard.

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Recipe by Cook Vegetarian
Serves 6
Ready in 15 to 30 mins

Ingredients

  • 4 tbsp groundnut oil
  • 4 spring onions, chopped
  • 1 red pepper, deseeded and thinly sliced
  • 1 green pepper, deseeded and thinly sliced
  • 220g can baby corn, drained
  • 220g can water chestnuts, drained
  • 410g can borlotti beans, drained
  • 220g can bamboo shoots, drained
  • 300g can baby carrots, drained
  • 2 pak choi, sliced and rinsed
  • 500g can sweet and sour sauce
  • noodles or rice, to serve

How To Cook

  1. Heat two tbsp of oil in a large frying pan or wok and stir fry the spring onions for two minutes. Add the peppers and stir-fry for a further three minutes.
  2. Stir in the remaining vegetables and stir-fry for four minutes.
  3. Add the sauce and heat gently until all the ingredients are heated through.
  4. Serve immediately with noodles or rice.
    5. www.cannedfood.co.uk
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Sweet and Sour Vegetable Stir-fry
  • Recipe by Cook Vegetarian
  • Serves 6
  • Ready in 15 to 30 mins
    Ingredients
  • 4 tbsp groundnut oil
  • 4 spring onions, chopped
  • 1 red pepper, deseeded and thinly sliced
  • 1 green pepper, deseeded and thinly sliced
  • 220g can baby corn, drained
  • 220g can water chestnuts, drained
  • 410g can borlotti beans, drained
  • 220g can bamboo shoots, drained
  • 300g can baby carrots, drained
  • 2 pak choi, sliced and rinsed
  • 500g can sweet and sour sauce
  • noodles or rice, to serve
    How to Cook
  1. Heat two tbsp of oil in a large frying pan or wok and stir fry the spring onions for two minutes. Add the peppers and stir-fry for a further three minutes.
  2. Stir in the remaining vegetables and stir-fry for four 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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