Asian Sweet and Sour Stir Fry Vegetables

Ingredients

• 1 tablespoon canola oil
• 1 garlic clove, crushed
• 1 onion, sliced
• 1/2 celery, chopped
• 1 teaspoon ginger, minced
• 200 g red cabbage, chopped
• 200 g Chinese cabbage, chopped
• 1 carrot, peeled, cut into strips
• 100 g baby corn, cut into 1/2 inch
• 1 whole tomato, cut into wedges
• 5 pieces green beans, cut into 1/2 inch long
• 1 sweet red pepper, sliced into chunks
• 1 green sweet pepper, sliced into chunks
• 2 tablespoons lime juice
• 3 teaspoons sugar
• 2 tablespoons stir-fry sauce
• 2 tablespoons soy sauce
• 3 tablespoons catsup
• 2 teaspoons all-purpose flour
• 1 teaspoon black pepper
• 200 g tofu, diced
• 200 g oyster mushrooms, sliced

Directions

1. 1

   In a cup, combine the mixture of lime juice, sugar, oyster sauce, soy sauce, tomato ketchup, all-purpose flour and black pepper.

2. 2

   In a wok, heat oil and fry the garlic, onion and celery, then stir-fry the mushroom for 1 minute.

3. 3

   Add the baby corn, tomatoes, and carrots together with the mixture and simmer for 3 minutes.

4. 4

   Add all the remaining vegetables and simmer for 2 minutes.

5. 5

   Add the tofu and simmer for 1 minute.