Recipe for Stir-Fried Vegetables with Sweet and Sour Sauce 
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Yield:
4 servings
Ingredients:
Amount Ingredient
2 tbl Sesame oil
1 x Garlic clove, crushed (optional)
1/2 x Cm, (1inch) piece of fresh root ginger, peeled and grated
2 x Green chillies, de-seeded and chopped finely (optional)
1 x Carrot, cut into matchsticks
125 gm Broccoli florets, (4oz)
1 x Red pepper, de-seeded and cut into strips
1 x Onion, sliced
150 gm Mange tout, trimmed (5z)
6 x Spring onions, chopped
175 gm Bean sprouts, (6oz)
----------------- FOR THE SAUCE ----------------
3 tbl Shoyu or soy sauce
1 x Orange, juice of
2 tsp Tomato puree
1 tbl White wine vinegar
1 tbl Demerara sugar
Instructions:
Instructions: 663 Heat the oil in a wok or large, heavy-based frying pan. Add the garlic, ginger and chillies and stir-fry until just softened, taking care not to brown them.

Add all the vegetables except the bean sprouts to the pan, and stir-fry over a high heat for about 3-4 minutes. Add the bean sprouts and continue to stir-fry for a further 1 minute, or until the vegetables are cooked as much as you like.

Meanwhile, heat all the sauce ingredients together in a saucepan over a moderate heat stirring constantly until slightly thickened.

Alternatively, place the ingredients in a microwaveable jug and microwave on full power for 3 minutes, stirring once or twice.

Serve the stir-fry immediately and pass the sauce around separately.

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