Chinese Recipe:Tang Cu Jiang

A very easy and quick Chinese vegetable recipe. Bell Pepper, Carrots and Pineapple chunks in a Sweet and Sour Sauce. Best served with Rice

Ingredients

• 2 Bell Pepper cut (red/green)
• 1 small Carrot cut
• 3/4 cup Pineapple diced
• 1 small Onion cut (red)
• 1 Clove Garlic chopped

Sauce:

• 2 tbsp Plum Sauce
• 2 tbsp Ketchup
• 1 tbsp Rice Vinegar
• 1 tsp Soy Sauce
• 5 tbsp Water
• 1 tsp Starch
• 1/4 tsp Salt
• 1/4 tsp Sugar
• 1 tbsp Oil

Instruction

1. For the Sauce: Mix 2 tbsp Ketchup, 2 tbsp Plum Sauce, 1 tbsp Vinegar, 1 tsp Soy Sauce, 1/4 tsp Salt, 1/4 tsp Sugar, 5 tbsp Water and 1 tsp Starch and put aside.
2. Heat 1 tbsp Oil and fry Garlic and Onion for 30 seconds on medium to high heat.
3. Add Bell Pepper and Carrots and stir-fry for about 2-3 minutes.
4. Add Pineapple and Sauce, mix well and let it cook for 1 more minute

Author: The International Vegan
Date: 09.09.2016