Sweet and Sour Vegetable Stir-fry
This sweet and sour vegetable stir-fry is flexible with any spring and summer vegetables. Both prawns and squids work.
Ingredients
- 3 tbsp apple cider vinegar
- 2 tbsp sugar
- 2 tsp corn starch
- 1 tbsp oil
- 2 cloves garlic minced
- 1 knob ginger about 2 cm, minced
- 200 g prawns peeled and deveined
- 1 tbsp tomato paste
- 1 tomato cut into wedges
- 1 medium-sized cucumber cut into chunks
- 1 medium-sized bell pepper cut into chunks
- 250 g snap peas or green peas
- ½ tsp salt
- 2 stalks of cilantro
- Ground black pepper
Instructions
- In a small bowl, combine apple cider vinegar, sugar, corn starch and mix thoroughly until the corn starch and sugar dissolve. Set aside.
- In a wok/ large frying pan, heat the oil on mediumhigh heat and fry the garlic-ginger mixture until fragrant.
- Add the prawns and cook until they slightly change color and add the tomato paste. Toss thoroughly.
- On high heat, add tomatoes wedges and cook until they slightly wilt. Add cucumbers, bell pepper and snap peas in one-minute intervals.
- Add the stir-fry sauce by the spoonful. Toss around, make sure everything is well-coated. Add the salt and season to taste.
- Remove the pan from the heat when all the sauce is incorporated, and the cucumber is opaque.
- Garnish with cilantro and ground black pepper. Serve hot with rice.