How to make Sweet and Sour Fruits and Vegetables -
Fruits and vegetables cooked in a sweet and sour sauce.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Fruits, Vegetables
Cuisine : Chinese
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Methi Zunka Potato Bravas Au Gratin-SK Khazana Lahori Style Aloo Boondi Ki Subzi Hare Pyaaz Ke Saath
Sweet and Sour Fruits and Vegetables Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet and Sour
Ingredients for Sweet and Sour Fruits and Vegetables Recipe
Fruits 8-10
Vegetables 2 slices
Red capsicum 3/4 medium
Green capsicum 1/4 medium
Broccoli 10-15 florets
Oil 1 tablespoon
Spring onions 3
Vegetable stock 1 cup
Tomato ketchup 2 tablespoons
Salt to taste
Cornstarch 2 teaspoons
Sugar 2 teaspoons
Vinegar 2 teaspoons
Method
Step 1
Heat oil in a non-stick wok.
Step 2
Halve the spring onion bulbs. Cut red and green capsicums into small pieces.
Step 3
Add spring onion to the wok. Quarter each pineapple slice.
Step 4
Add capsicums, broccoli florets and 1 cup vegetable stock to the wok. Add pineapple and lychees.
Step 5
Add tomato ketchup and mix well. Add salt and mix well.
Step 6
Mix cornstarch with ¼ cup water and add 1 tbsp of this mixture to the wok and mix. Cook till the sauce thickens.
Step 7
Add sugar and vinegar and mix well.
Step 8
Transfer into a serving bowl and serve hot.
Nutrition Info
Calories : 405 Kcal
Carbohydrates : 60.4 gm
Protein : 4.6 gm
Fat : 15.9 gm
Other : Vitamin C-182mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
