Asian Sweet and Sour Stir Fry Vegetables

Ingredients

• 1 tablespoon canola oil
• 1 garlic clove
• crushed
• 1 onion
• sliced
• 12 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

Instructions

1. In a cup, combine the mixture of lime juice, sugar, oyster sauce, soy sauce, tomato ketchup, all-purpose flour and black pepper.
2. In a wok, heat oil and fry the garlic, onion and celery, then stir-fry the mushroom for 1 minute.
3. Add the baby corn, tomatoes, and carrots together with the mixture and simmer for 3 minutes.
4. Add all the remaining vegetables and simmer for 2 minutes.
5. Add the tofu and simmer for 1 minute.