Hot, Sweet and Sour Vegetables

Prep Time:

20 mins

Cook Time:

6 mins

Serves:

4 Servings

Level:

Easy

About the Recipe

Make this fabulous vegetable stir fry for as an accompaniment or a main! Our pepper jelly packs a punch to this Asian style classic! The beauty of this dish is that you can use your own selection of seasonal vegetables or what you have available at the time. Here we have used yellow sweet peppers, but red and green peppers are also regularly used. When shopping for this dish, choose for variety of colour, flavour and texture so that your meal will be appealing to the eye, as well as super tasty, delicious and nutritious!

Ingredients

Vegetables

2 medium carrots

A handful of tender stem broccoli

¼ medium white cabbage

1 yellow sweet pepper

2-3 large mushrooms

1 small red onions

1 small courgette

8 cherry tomatoes

3 spring onions

2 tablespoons sunflower oil


Hot Sweet and Sour Sauce

1 tablespoons cornflour

5 tablespoons water

2 tablespoons GENNY GRAHAM Original Pepper Jelly

1 tablespoon tomato puree

3 tablespoons orange juice

2 teaspoons light soy sauce

Sesame seed oil (Optional)

Preparation

  1. Wash the vegetables, peel the carrots and cut all of the vegetables into uniform sizes as much as possible. (It’s great to have everything prepared so that you can quickly assemble this dish and not overcook the vegetables).

  2. In a cup, bowl or jug, add the cornflour and then the water, and stir until smooth.

  3. Add the pepper jelly and break it down in the cornflour mixture. (It may not go smooth but not to worry, it will melt into the sauce when cooking!)

  4. Add the tomato puree, the orange juice and the light soy sauce and mix to combine all of these ingredients together.

  5. Next, in a frying pan or wok, heat the sunflower oil until very hot but not smoking.

  6. Starting with your most hard vegetables, add your veggies to your frying pan and fry on a high heat for up to 3 mintutes. (Make sure to keep the veggies moving to not allow then to burn. They should be slightly crunchy when cooked).

  7. With the heat still high, add the sauce to the pan, stirring into the vegetables until the sauce becomes a little thicker and glossy. This will take about 1 ½ - 2 minutes.

  8. Add the tomatoes and the spring onions and stir in to warm them.

  9. Finish with a sprinkle of sesame seed oil

Hey presto! Your sweet and hot vegetable stir fry is ready to eat! Serve immediately with your favourite dishes or as a main with rice or noodles!