Monday, 6 April 2015

Sweet and Sour Vegetables

Sweet and sour, the treat dish?  Ok, maybe, this contains A LOT of sugar.  Just go with it, enjoy the flavour and love the number of fruit and vegetables in this dish (shhh... it's vegan by the way.)

Sweet and Sour Vegetables - Serves 1 generously


For the sauce
5 tbsp white wine vinegar
3 tbsp sugar
1 tbsp tomato ketchup
1 tsp soy sauce
1 tsp sweet chilli sauce
1/2 tsp cornflour (cornstarch)

1/2 carrot cut into julienne strips
A few mange tout (snow peas) cut in half
A few small broccoli florets, I used tenderstem
3-4 baby sweetcorn
A couple of leaves of bok choi (or a head of baby bok choi)

1/2 tsp oil
1/2 small or 1/4 large pineapple


Boil together the vinegar, sugar, ketchup, soy and sweet chilli sauce.  When the sugar has dissolved, take off the heat, mix the cornflour with cold water (enough to form a paste) then mix into the sauce quickly to thicken, put back on the heat if it's not thickened to your liking then take off and put to one side.

Put on a pan of rice to boil.

While the rice is cooking, with about 5 mins left to go, heat the oil in a wok and fry the carrots, after a minute or so, add in the broccoli then a splash of hot water, once the broccoli has gone a vibrant green, add the baby sweetcorn, stir for a minute or so, then add the mange tout and the sliced stems of the bok choi then add the sauce and allow to bubble.  Add more water if needed, don't let the sauce catch.  With a minute or so to go, add the chopped pineapple, then when the rice is done, at the last minute add the leaves from the bok choi then serve.

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  1. Wow! I didn't realise so much sugar went into sweet and sour sauce! It looks so fab and fresh I'm happy to forget about it for this recipe ha! X

    1. Yeah and you really could add more, it's slightly scary but when you're packing it full of vegetables, I think it's ok!


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