Sweet & sour veggies recipe
Ingredients - Rice - 1 tsp Schezuan Pepper - 2 × 250 g packs cooked Brown Rice - 1 Lemon - 2 tbsp Sweet Chili Sauce - 2 large Egg - Stir-Fry - 2 mixed-colour
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Cooking tools:
- Food processor
- Mandoline
- Wok
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Wooden spoon
- Measuring spoon
- Peeler
- Stove
- Serving bowl
Ingredients
- Schezuan Pepper: 1 tsp
- Brown Rice: 2 × 250 g packs cooked
- Lemon: 1
- Sweet Chili Sauce: 2 tbsp
- Egg: 2 large
- Bell Peppers: 2 mixed-colour
- Asparagus: 1 bunch of
- Red Chili Pepper: 1 fresh
- Ginger: 1 thumb-sized piece of
- Garlic: 2 cloves of
- Sesame Oil
- Baby Corn: 125 g
- Coriander: 1 bunch of fresh
- Corn Flour: 1 heaped tsp
- Pineapple Juice: 1 × 227 g tin
- Honey: 1 tbsp runny
- Sherry Vinegar: 2 tbsp
- Bean Sprouts: 200 g
- Carrots: 2
- Snap Peas: 200 g sugar
- Mint: 1 bunch of fresh
- Lime: 1
- Soy Sauce: low-salt
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