Recipe - Stir-Fried Vegetables With Sweet And Sour Sauce

2 tablespoon Sesame oil
1 Garlic clove; crushed
(optional)
2 One half Cm; (1inch) piece of
; fresh root ginger,
; peeled and grated
2 Green chillies; deseeded
and
; chopped finely
; (optional)
1 Carrot; cut into
; matchsticks
125 g Broccoli florets; (4oz)
1 Red pepper; deseeded and
cut
; into strips
1 Onion; cut or sliced up
150 g Mange tout; trimmed (5oz)
6 Spring onions; chopped
175 g Bean sprouts; (6oz)

FOR THE SAUCE
3 tablespoon Shoyu or soy sauce
1 Orange; juice of
2 teaspoon Tomato puree
1 tablespoon White wine vinegar
1 tablespoon Demerara sugar
2 teaspoon Cornflour mixed with 4
tablespoons cold
; water

663 Heat the oil in a wok or large, heavybased frying pan. Add the garlic,
ginger and chillies and stirfry until just softened, taking care not to
brown them.

Add all the vegetables except the bean sprouts to the pan, and stirfry
over a high heat for about 34 minutes. Add the bean sprouts and continue
to stirfry for a further 1 minute, or until the vegetables are cooked as
much as you like.

Meanwhile, heat all the sauce ingredients together in a saucepan over a
moderate heat stirring constantly until slightly thickened.

Alternatively, place the ingredients in a microwaveable jug and microwave
on full power for 3 minutes, stirring once or twice.

Serve the stirfry immediately and pass the sauce around separately.

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