Sweet and Sour Veggies
My craze for the farmer’s market does not seem to wear down. I actually look forward to weekends to jump out of bed saturday morning and walk up to the Sunnyvale Farmer’s market in the wonderful Morning sun – well, these days, it hasn’t been so wonderful, more like scorching – but that does not dampen my spirits at all!
So the cherries have disappeared and the tomatoes are in .. nice red, plump tomatoes – makes you want to make gratins and salads and omlettes and soups.
This is a sweet and sour veggie stir-fry I tried from the Basic Thai Cooking cookbook. I just love the site of all the vegetables in the wok.
1 onion – thinly sliced
2 cloves garlic – sliced
1/2 cup fresh cut pineapple
1/2 low sodium chicken broth
1 medium cucumber
1 red bell-pepper – sliced or cut into chunks
1 yellow pepper – sliced or cut into chunks
1/2 cup baby corn
1 tomato – cut into wedges
1 tblsp soy sauce
3 tblsp sweet chilli sauce
2 tblsp tamarind water (I made some from tamarind paste)
1. Heat oil in a wok. Add the garlic and the onions. Let cook for about 2 minutes.
2. Add the pineapple and all the veggies and the chicken broth. Stir and cook for 5 minutes
3. Stir in the soy sauce, tamarind water, sweet chilli sauce. Bring to a boil.
4. Give a final stir and serve hot!