How to make Sweet and Sour Fruits and Vegetables -
The perfect combination of sweet and sour flavours provided by citrus fruits makes this one of the most favoured recipes.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Canned pineapple (टिन्ड पाइनेपल), Canned lychees
Cuisine : Chinese
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Corn Methi Malai Lychee Paneer Stuffed Karela Bhindi Do Pyaza
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 : 0-5 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
Canned pineapple 2 slices
Canned lychees 8-10
Spring onions 3
Medium green capsicum 1
Medium red capsicum 1
Broccoli florets 10-15
Oil 1 tablespoon
Vegetable stock 1 cup
Tomato ketchup 2 tablespoons
Salt to taste
Sugar 4 teaspoons
Cornflour mixed in 1/4 cup flour 2 teaspoons
Vinegar 2 teaspoons
Method
Step 1
Cut the spring onion bulbs vertically into halves. Cut green and red capsicums into small pieces.
Step 2
Heat 1 tablespoon oil in a non-stick wok, add spring onion bulbs and saute.
Step 3
Cut the pineapple slices into 4 pieces each.
Step 4
Add both the capsicums to the wok, mix and saute. Add broccoli florets and vegetable stock and mix well.
Step 5
Add pineapple, lychees and tomato ketchup and mix well. Cook on high heat for 1-2 minutes
Step 6
Add salt and sugar and mix well. Add cornflour mixed in water and mix. Cook till the sauce thickens.
Step 7
Add 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.
