Sweet and Sour Sauce Recipes

Ingredients :

1 medium white onion

2 medium carrots, scrubbed

1 small red pepper, seeded

1 small green pepper, seeded

2 small courgettes

1 stick of celery

125g mangetout

1 tsp grated fresh ginger

1 clove garlic, finely chopped

250ml tomato juice

250ml canned, unsweetened pineapple pieces (juice included)

1 tbsp soft brown sugar

1 tbsp cornflour (cornstarch)

1 tbsp vinegar

2 tbsp water

1. Slice the onion, carrot, pepper, courgette and celery into thin strips, about matchstick size.
2. Top and tail the mange tout, but leave whole.
3. Lightly oil a wok or large frying pan and place over high heat until almost smoking.
4. Add all the vegetables at once, including the ginger and garlic.
5. Using a spatula, stir fry, lifting and turning constantly, for 3 minute.
6. Add the tomato juice, pineapple pieces and sugar.
7. Bring to the boil, stirring constantly.
8. Reduce heat and simmer for 3 minutes.
9. Remove wok or frying pan from the heat, but leave stove on at high heat.
10. In a small bowl, combine the corn flour, vinegar and water to make a thin paste.
11. Return wok or frying pan to the heat.
12. Pour in the corn flour mixture.
13. Bring to the boil, stirring gently but constantly, until the sauce thickens.
14. Serve hot or cold with grilled fish or Skewered Lamb and Vegetables.

No fat, plenty of flavor and carbohydrate make this a sauce worth knowing about. Its piquant taste adds something special even to a simple bowl of boiled brown rice or noodles.

Serves 4 - 6

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