Mixed Stir-Fried Vegetables


For the vegetables

1 red pepper, seeds removed
1 green pepper, seeds removed
1 zucchini
3-4 celery stalks
1 bunch scallions (90 g)
½ lb (250 g) mushrooms, wiped clean
½ cup (125 ml) peanut oil

Sweet and Sour Sauce (recipe follows)

1 cup (125 g) blanched almonds
2 garlic cloves, crushed
¼ cup (60 ml) soy sauce
¼ cup (about 30 g) ginger, grated
1 tablespoon (15 ml) vinegar
2 tablespoons (42 g) maple syrup


Cut the red pepper, green pepper, zucchini, and celery stalks into 2-in (5-cm) matchsticks, Trim the scallions, leaving 1 in (2 cm) of the green part. Slice the mushrooms.

Heat the oil in wok, and then stir-fry the vegetables over high heat for 2 minutes. Add the Sweet and Sour Sauce and almonds and stir-fry for another 2 minutes

Make the sauce by blending the garlic, soy, sauce, ginger, vinegar and maple syrup by hand or in a blender.

Serves four


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