Vegetable pan sweet-sour

Name: Vegetable pan sweet-sour
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 375 g Broccoli; 7-10 Tbsp Salt; 250 g Carrots; 1 baby onion; 1/2 Pineapple; 1 package (200 g) Bean sprouts; 1 walnut-sized piece of ginger; 3 TABLESPOONS Oil; 1 (250 ml) Bottle Chinese sweet and sour sauce; 7-10 Tbsp ground cilantro; 7-10 Tbsp Coriander

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

375 g Broccoli
7-10 Tbsp Salt
250 g Carrots
1 baby onion
1/2 Pineapple
1 package (200 g) Bean sprouts
1 walnut-sized piece of ginger
3 TABLESPOONS Oil
1 (250 ml) Bottle Chinese sweet and sour sauce
7-10 Tbsp ground cilantro
7-10 Tbsp Coriander

Directions

1
Clean the broccoli, divide into small florets, wash, place in boiling salted water and cook for about 3 minutes. Pour broccoli onto a sieve and drain. Peel and wash the carrots and cut them into sticks.
2
Peel the vegetable onion and cut into strips. Peel pineapple, quarter it and cut out the stalk. Cut the flesh into pieces. Wash the sprouts and let them drip off. Peel ginger and chop finely.
3
Heat the oil in a frying pan. Fry carrots and onion for 4 minutes. Add ginger, pineapple, broccoli and sprouts and fry for another 2 minutes. Add the Asian sauce. Season to taste with salt and coriander.
4
Arrange sweet and sour vegetables on plates. Serve garnished with coriander. Basmati rice tastes good with it.