Chinese Vegetables Recipes - Carrots and Pepper Stir-Fry Recipe

Ingredients

• 30 ml/2 tbsp groundnut (peanut) oil

• 2.5 ml/1/2 tsp salt

• 4 carrots, sliced

• 1 green pepper, cut into strips

• 30 ml/2 tbsp sugar

• 15 ml/1 tbsp wine vinegar

• 250 ml/8 fl oz/1/2 cup chicken tock

• 15 ml/1 tbsp corn flour (cornstarch)

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Method:

1. Heat the oil and salt then add the carrots and pepper and stir-fry for 3 minutes.

2. Add the sugar, wine vinegar and half the stock, bring to the boil, cover and simmer for 5 minutes.

3. Stir the corn flour into the remaining stock, add to the pan and simmer, stirring, until the sauce thickens and clears.