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Sweet and sour vegetables

by East Lothian Council

Makes 20 Portions

Ingredients

  • 800g Potatoes
  • 350g Carrots (diced)
  • 350g Courgettes
  • 160g Apples (cooking)
  • 400g Red peppers
  • 800ml Water
  • 10g Vegetable bouillon
  • 350g Mushrooms
  • 800g Canned tomatoes
  • 45ml Vegetable oil
  • 500g Onions
  • 20g Garlic
  • 80g Tomato puree
  • 80ml Soy sauce
  • 10g Ground ginger
  • 100g Brown sugar
  • 50g Cornflour
  • 100ml Vinegar

Method

1. Cook the potato, carrot, courgette, apple and pepper in a little of the stock for 15 minutes.

2. In a separate pan, soften the mushrooms in a little stock and add the tomatoes.

3. Combine all the remaining ingredients except for the cornflour with the remaining stock.

4. Blend the cornflour with a little water, add to the mushroom and tomato mixture and stir until thickened.

5. Pour the sauce over the vegetables and simmer for 5 minutes.

 

Tips and Variations

  • This dish is tasty by itself, but could also be used as a side dish to other meals.

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