This a lovely dish for vegetarians who love Chinese food. You can add any vegetables you like but I feel the vegetables I have used are especially authentic and are used widely in Chinese cooking.
1 Cauliflower- Cut into medium florets
2 Carrots- Chopped
4 Spring Onions- Chopped
2tsp Olive Oil
1-2 Green Chillies- Chopped
1 Clove Garlic- Cut into slices
90ml Malt Brown Vinegar
1tbsp Corn Flour
2tbsp Soy Sauce
2-2 ½ tbsp Sugar
Salt to taste
In a wok, add 1tsp oil, cauliflower and carrots. Cook on a fairly high heat with the lid on and cook until al dente. Then add the spring onions and give it a stir. Turn the heat off and leave aside. Do not worry if you think the spring onions are not cooked as in this dish they do not need much cooking.
In another pan, add the remaining oil, garlic and chillies. Let it sizzle and then add the rest of the ingredients apart from the corn flour. Let the sauce come to a boil and slowly, bit by bit add the corn flour, stirring continuously until the sauce has thickened. If you feel the sauce has not thickened, add a little more corn flour. Add the vegetables to the sauce and turn the heat off. Taste the flavours and make sure there is enough salt and that the flavour has a sweet yet sour taste. If you want to make it sweeter, add a little more sugar but I feel the amount of sugar is sufficient enough.
Serve hot with plain, boiled rice.