Sweet and Sour Vegetable Stir-fry

Name: Sweet and Sour Vegetable Stir-fry
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Chinese
Ingredients: 4 tbsp groundnut oil; 4 spring onions, chopped; 1 red pepper, deseeded and thinly sliced; 1 green pepper, deseeded and thinly sliced; 220g can baby corn, drained; 220g can water chestnuts, drained; 410g can borlotti beans, drained; 220g can bamboo shoots, drained; 300g can baby carrots, drained; 2 pak choi, sliced and rinsed; 500g can sweet and sour sauce; noodles or rice, to serve

Serves: 6

Ready in: 15 to 30 mins

Know your nutrients

Calories

447 -

Fat

7.5g -

Saturates

1.4g -

Sugars

17.4g -

Salt

1.07g -

Protein

16g -

Carbs

74.5g -

Fibre

12.2g -

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A convenience recipe (and a bit of a cheat, we admit), this is perfect for busy evenings as you can have 90% of the ingredients ready and waiting in your cupboard.

Sweet and Sour Vegetable Stir-fry Recipe: Veggie

Ingredients
Method

Ingredients:

4 tbsp groundnut oil
4 spring onions, chopped
1 red pepper, deseeded and thinly sliced
1 green pepper, deseeded and thinly sliced
220g can baby corn, drained
220g can water chestnuts, drained
410g can borlotti beans, drained
220g can bamboo shoots, drained
300g can baby carrots, drained
2 pak choi, sliced and rinsed
500g can sweet and sour sauce
noodles or rice, to serve

method:

Heat two tbsp of oil in a large frying pan or wok and stir fry the spring onions for two minutes. Add the peppers and stir-fry for a further three minutes.
Stir in the remaining vegetables and stir-fry for four minutes.
Add the sauce and heat gently until all the ingredients are heated through.
Serve immediately with noodles or rice.

Print Recipe www.cannedfood.co.uk