Sweet and Sour Veggies


2 tbsp olive oil

1 cup of broccoli florets

1 cup of cauliflower

1 cup carrots, cut in small rounds

1 medium chopped onion

1 cup of quartered mushrooms

1 green & red pepper, cut into 1 inch cubes

1 cup of snow peas

3 garlic cloves, minced

1 cup chopped pineapple

2 cups bean sprouts

2 green onions, chopped

For the Sauce:

1/2 cup chicken stock, divided

2 tbsp ketchup

1 tbsp vinegar

1/4 tsp salt & pepper

2 tbsp sugar

1 tbsp fish sauce

1 tbsp cornstarch


Step 1: Heat oil over medium heat in a large frying pan. Once heated, add the broccoli. Add a vegetable once at a time, from whatever takes the longest, to the shortest cooking time. Beginning with broccoli, cauliflower, carrots, onion, mushrooms, peppers, snow peas, pineapple then bean sprouts & green onions. After adding the snow peas, add the minced garlic; carry on adding the pineapple then bean sprouts & green onions. Allow time in between for the vegetables to cook.

Step 2: For the sauce, mix half of the chicken stock, ketchup, vinegar, salt and pepper. After the bean sprouts have cooked for 1-2 minutes, add the sauce to the pan and stir.

Step 3: After a few minutes of cooking, in a bowl mix the rest of the chicken stock with the cornstarch, stir well. Add this to the pan and allow the sauce to thicken, serve immediately.

Recipe courtesy of Candace MacKay-Thomas