Stir Fried Vegetables

A medley of vegetables in the basic sweet and sour sauce

Ingredients:

1 sliced onion
2 chopped spring onions
1 teacup shredded cabbage
1/2 sliced capsicum
1 sliced tomato
2 tablespoons coarsely grated carrots
2 tablespoons bean sprouts
A pinch baking powder
A pinch citric acid
2 teaspoons Soya sauce
2 teaspoons ginger water
1 teaspoon chili garlic paste
2 teaspoons chilies in vinegar
1 tablespoon oil
Salt according to taste
2 bread slices

Advice:

Stir-frying makes a nutritious diet as it does not introduce as much fat as ordinary frying does and is therefore a superior cooking technique.

Serve with:

Serve hot with bread slices.

Method:

1. Heat the oil in a large pan on a high flame. Add the onions, vegetables, baking powder and citric acid and stir until tender.

2. Add the Soya sauce, ginger water, chili garlic paste, chilies in vinegar and salt and mix well.

For the ginger water : Grate 12 mm. piece of ginger, add 1/4 teacup of water and keep aside for 1/2 hour.

For the chili garlic paste : Grind 5 to 6 garlic cloves with 5 red chilies and 1/4 teacup of water.

For the chilies in vinegar : Cut 3 to 4 green chilies and add to 1/2 teacup of white vinegar.