Chinese Sweet and Sour Vegetables

Chinese Sweet and Sour Vegetables

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 10 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Key Ingredients:

Very popular among lovers of vegetarian Chinese food, this dish is an absolute winner

Ingredients

Broccoli florets 1 cup
Carrots, cut into round slices 1 cup
Green capsicum, cut into square pieces 1 cup
Pineapple, cut into small pieces 1 cup
Oil 2 tbsps
Salt to taste
Sugar ¾ cup
Tomato ketchup ¼ cup
White vinegar (sirka) ¼ cup
Soy sauce 1 tbsp
Chinese 5 spice 1 tbsp
Cornflour 3 tbsps
For Chinese 5 spice
Star anise (chakriphool/badiyan) powder 1 tsp
Black pepper powder 1 tsp
Clove powder ½ tsp
Aniseed (saunf) powder ½ tsp
Cinnamon powder ½ tsp

Methods

Heat 2 tbsps of oil in a non-stick wok. Add broccoli, carrot, capsicum and salt, mix and saute.
Add ¼ tsp of sugar and ¼ cup water, mix and cook on medium heat for 2 minutes.
Switch off heat and add pineapple and mix.
Heat another non-stick pan, add tomato ketchup, white vinegar, remaining sugar, soy sauce, and salt, mix and cook on high heat. Add 5-spice powder and reduce heat. Mix and cook for 10 minutes.
Mix cornflour in 4 tbsps of water in a small bowl and add to the sauce. Mix well and cook till the sauce thickens.
Add this sauce to the vegetable mixture and mix. Cook for a minute.
Transfer into a serving bowl and serve hot

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