Wednesday, December 17, 2008

Sweet and Sour Vegetables

Serves: 4-6


14 ounce (450 g) can pineapple pieces in natural juice
1 tablespoon brown vinegar
1 tablespoon brown sugar
1 teaspoon soy sauce
1 tablespoon tomato paste
1 tablespoon tomato ketchup (sauce)
1 tablespoon cornflour
1 small onion, finely chopped
1 tablespoon oil
1 clove garlic, crushed
1 stick celery, sliced
4 spring onions (shallots), chopped
1 small pepper (capsicum), sliced into thin strips
7 ounces (200 g) broccoli, cut into small florets
7 ounces (200 g) cauliflower, cut into small florets
2 ounces (50 g) bean sprouts
4 ounces (125 g) button mushrooms, sliced
1 tablespoon sesame seeds, toasted

Microwave Method:


1. Drain pineapple, reserve 1/2 cup juice. Combine vinegar, sugar, soy sauce, tomato paste and tomato ketchup. Blend cornflour with a little of the juice. Add to sauce with remaining juice.
2. Heat 1-1 1/2 minutes on HIGH, stirring until thick. Add pineapple pieces and set aside.


1. Cook onion with oil and garlic 1-2 minutes on HIGH. Stir in celery and spring onions. Cook for 1 minute on HIGH.
2. Add pepper, broccoli and cauliflower. Cover and cook for 3-4 minutes on HIGH.
3. Stir in bean sprouts, mushrooms and sauce. Cover and cook a further 1-2 minutes on HIGH. Sprinkle with sesame seeds.

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