Sweet and Sour Vegetables

Sweet and Sour Vegetables

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This is a great use for those surplus Queensland pineapples. The vegetables used here are only for example, you can use whatever is in season.


Serves: 4 

  • 3 tablespoons palm sugar
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, crushed
  • 1 onion, cut into thin slices
  • 1/2 head cauliflower, cut into bite-size pieces
  • 1 carrot, peeled and sliced
  • 1 cucumber, cut into bite-size pieces
  • 8 baby corn, sliced
  • 1 cup peas
  • 1 large red capsicum, sliced
  • 1 tomato, cut into bite-size pieces
  • 1/4 fresh pineapple, cut into bite-size chunks

Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Stir the palm sugar, lime juice, fish sauce, oyster sauce and soy sauce together in a small saucepan over medium-low heat until the sugar is completely dissolved; bring to a simmer. Set aside.
  2. Heat the oil in a large frypan. Fry the garlic in the hot oil until browned; 7 to 10 minutes.
  3. Add the onion; cook for 1 minute. Stir the cauliflower and carrot into the mixture; cook and stir for 1 minute.
  4. Mix the cucumber, corn and peas into the mixture; cook for 1 more minute.
  5. Stir the capsicum and tomato into the mixture; cook 1 minute. Pour the sauce over the mixture then add the pineapple and toss so the entire mixture is evenly coated in sauce; cook another minute. Serve hot

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