1 big onion, medium diced
2 medium green bell peppers, medium diced
2 carrots, medium diced
1/4 green cabbage, medium diced
2-3 tbsp tomato ketchup
1/2 tsp ginger-garlic paste
1 1/2 - 2 tbsp red chilli paste (make sure you can handle the spice)
1/2 tsp salt
1 1/2 tsp reduced-sodium soy sauce
1 tbsp white vinegar
3/4 tsp cornflour (mix with little water and make a paste)
1 spring onion, finely chopped
1 1/2 cup water
1 1/2 tbsp oil
In a wok, heat oil and add the onion to saute for 2-3 minutes. Now, add the carrots, bell pepper, cabbage and cook for 4-5 minutes.
Add the ginger-garlic paste, red chilli paste, tomato ketchup and stir well. Allow to cook for few minutes.
Add the salt, soy sauce, white vinegar and water. Make sure you cook the vegetables only until they are about 3/4th done to give it a nice crunch. Now, add the cornflour paste and stir well. The sweet and sour sauce will start to thicken. Add the spring onions as garnish and serve.
Makes 4 servings