Caps Lecithin

11Feb/10Off

Caps Lecithin

Sweet and Sour Vegetables

This dish can also be made by adding strips of meat to the vegetables, stir-fry the strips of chicken, pork or beef in the garlic and onions and remove from the pan but keep warm. Then adding any seasonal vegetables and stir-fry as above. Return the cooked meat to the pan to combine at the end. You can also use up pre-cooked meat in this dish, left-over roast chicken works well. Try marinading the cold chicken for half an hour or so in a little soy sauce, sesame oil and add a sprinkle of sesame seeds, before adding to the stir-fry to heat through.

Drain water chestnuts and bamboo shoots , rinse well, add fresh water and allow to stand until ready for use. Have all ingredients prepared and ready to cook. Prepare sauce ahead of time. : Pour about 1 oz of the wine into a deep cook pot - preferably lined. Turn heat to high. When wine gets hot, add lecithin - if youre using it - and stir vigorously. Saute carrots for about five minutes before other vegetables, then drop in pepper, cauliflower, onions, green onions, garlic and ginger. Begin stirring immediately and vigorously.

When vegetables have softened, add small amount of wine, broccoli and pea pods with vigorous stirring. Saute for a few minutes and cover. If too dry add a small amount of wine. Cook for about three minutes. Add tofu - if used - pineapple, water chestnuts and bamboo shoots, stir thoroughly, cover and cook for an additional two or three minutes. : Have all ingredients for sauce in a measuring cup, stir well and pour over vegetables and stir. Turn heat to medium, stir constantly until sauce just barely bubbles and thickens. Serve with basmati rice or quinoa - or whatever.

Wash all the vegetables and cut into bite size pieces. Place the 3 quarts water in a saucepan and bring to a vigorous boil. Add all the cut vegetables to the boiling water and turn off the heat at once. Let vegetables stay in the water for 2 minutes. Drain off water and spread out the vegetables to dry on a platter. When vegetables are cooled, pack the pieces at random tightly into a glass jar or plastic container. In a saucepan, mix marinade ingredients and bring to a boil. Remove from stove to cool. Pour marinating liquid over the vegetables until they are completely covered. Cap the container or jar and store in refrigerator. Ready you are Sweet and Sour Vegetables Please visit in the site www.indomunch.com for extra details.