Sweet & Sour Wok Charred Veggies
What you’ll need
Ingredients
- 5 Tbsp. vegetable oil, divided into 1 Tbsp. portions
- 1/2 lb. green beans, rinsed, dried
- 1 lb. red onions, cut in large wedges
- 1 lb. red bell pepper, cut in large wedges
- 1/2 lb. cabbage, cut in large wedges
- 1 Tbsp. garlic, chopped
- 1 Tbsp. ginger, chopped
- 2 scallions (white part only, chopped)
Seasoning
- 1/2 cup Lee Kum Kee Sweet & Sour Sauce
Made with
Lee Kum Kee products
How to make it
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Heat the wok over high heat and add 1 Tbsp. oil, drizzling the oil down the sides of the wok.
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When the oil is hot, add the green beans. Stir-fry for 3 minutes, until their skins pucker and turn brown and the green beans are tender without being mushy. Remove the beans from the wok. Follow the same procedure for red onions, bell pepper and cabbage.
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Heat the remaining 1 Tbsp. oil in the wok over medium-high heat. When the oil is hot, add the chopped garlic, ginger, and scallions. Stir-fry briefly for a few seconds until aromatic.
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Add Lee Kum Kee Sweet & Sour Sauce and all the vegetables. Sautée for 1 more minute and remove from heat.
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