sweet-sour wok

Name: sweet-sour wok
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Leeks (leek); 4 Pineapple rings (canned); 300 g Carrots; 1 red and green chili pepper; 1 red and yellow pepper; 1 piece(s) (approx. 1,5 cm) Ginger; 2 Garlic cloves; 12 scampi ready to cook (à approx. 40 g); 3 TABLESPOONS Oil; 1 (250 ml) bottle of sweet and sour asian sauce; 7-10 Tbsp Salt; 7-10 Tbsp Chilli powder; 7-10 Tbsp Lemon leaves and Asian chives

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Leeks (leek)
4 Pineapple rings (canned)
300 g Carrots
1 red and green chili pepper
1 red and yellow pepper
1 piece(s) (approx. 1,5 cm) Ginger
2 Garlic cloves
12 scampi ready to cook (à approx. 40 g)
3 TABLESPOONS Oil
1 (250 ml) bottle of sweet and sour asian sauce
7-10 Tbsp Salt
7-10 Tbsp Chilli powder
7-10 Tbsp Lemon leaves and Asian chives

Directions

1
Clean, wash and cut the leek into rings. Cut pineapple into pieces. Clean, wash and cut carrots into sticks. Cut the chillies lengthwise. Take out seeds, wash and cut into fine strips.
2
Clean, wash and cut the peppers into pieces. Peel ginger and garlic and chop finely. Wash the scampi thoroughly and dab dry with kitchen paper. Put oil in a hot wok, heat it up and cook the scampi for about 4 minutes, turning them over.
3
Pull up the scampi by the edge of the wok. Place the leek, peppers, ginger, chilli, carrots, pineapple and garlic in the middle of the wok and cook for 6-8 minutes while turning. Mix everything together, add Asia sauce, heat up and season to taste with salt and chilli powder.
4
Serve garnished as desired with lemon leaves and Asian chives.