Vegetables stir fried with sweet and sour sauce

    This simple vegetable side dish is welcome at any dinner table. The vegetables used here are only for example. You can use whatever is available.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 4 

    • For the sauce
    • 2 tablespoons lime juice
    • 3 tablespoons palm sugar
    • 1 tablespoon fish sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon light soya sauce
    • For the rest of the dish
    • Oil for frying
    • 4 cloves garlic, minced
    • 1 onion, julienned
    • 1/2 head cauliflower, cut into bite sized chunks
    • 1 carrot, peeled and sliced into bite sized pieces
    • 1 cucumber, sliced into bite sized pieces
    • 8 baby corn, sliced
    • 125g peas
    • 1 big sweet chilli, sliced
    • 1 tomato, cut into bite sized pieces
    • 1/4 pineapple, cut into bite sized chunks

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. In a small pot, heat all of the sauce ingredients to a simmer and set aside.
    2. In a wok, fry the garlic in oil till brown. Then add the rest of the ingredients in the following order and cook for a minute between each addition. First, the onion, then, cauliflower and carrot, then, cucumber, corn and peas, then chilli and tomato, then pineapple and sauce.
    3. Ensure all the vegetables are cooked and serve on a communal plate for all to enjoy.

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