Name: Hot, sweet and sour mixed vegetables
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 3 centimetre piece fresh ginger (15g), grated; 2 clove garlic, crushed; 2 small_piece fresh red thai chillies, chopped finely; 1 medium_piece medium red capsicum (200g), sliced thinly; 1 medium_piece yellow capsicum (200g), sliced thinly; 230 gram fresh baby corn, halved lengthways; 1/4 cup (60ml) vegetable stock; 2 tablespoon vegetarian mushroom oyster sauce; 2 tablespoon palm sugar, grated; 2 tablespoon tamarind concentrate; 350 gram baby bok choy, chopped coarsely; 280 gram gai lan, chopped coarsely; 150 gram oyster mushrooms, chopped coarsely; 6 green onions, cut into 3cm lengths; 1/2 cup firmly packed vietnamese mint leaves

Hot, sweet and sour mixed vegetables

Tamarind concentrate is the 'sour' in this hot, sweet and sour vegetables recipe. Made from the fruit of the tamarind tree, the concentrate is sour, tangy and fruity all at once.

Serves 4

Cook

Ingredients

1 tablespoon peanut oil

3 centimetre piece fresh ginger (15g), grated

2 clove garlic, crushed

2 small_piece fresh red thai chillies, chopped finely

1 medium_piece medium red capsicum (200g), sliced thinly

1 medium_piece yellow capsicum (200g), sliced thinly

230 gram fresh baby corn, halved lengthways

1/4 cup (60ml) vegetable stock

2 tablespoon vegetarian mushroom oyster sauce

2 tablespoon palm sugar, grated

2 tablespoon tamarind concentrate

350 gram baby bok choy, chopped coarsely

280 gram gai lan, chopped coarsely

150 gram oyster mushrooms, chopped coarsely

6 green onions, cut into 3cm lengths

1/2 cup firmly packed vietnamese mint leaves

Method

1.Heat oil in wok, stir-fry ginger, garlic and chilli until fragrant. Add capsicums and corn, stir-fry until tender. Add stock, sauce, sugar and tamarind, stir-fry 2 minutes.

2.Add bok choy, gai lan and mushrooms to wok, stir-fry until greens wilt. Remove from heat, stir in onion and mint.

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