Sweet and Sour Vegetables
Hi friends! With richness of vegetables, this dish is a good accompaniment to Indo Chinese fried rice ,the sweet and sour vegetable is just what you need to enjoy with fried rice or Hakka noodles.
Cooking Time: 10 minutes
Course: Main, Indo Chinese
Serves : 4
- 1 cup capsicum, bell peppers, yellow and red, cut into small cubes
- 1 cup Cucumber, chopped into big cubes
- 1/2 cup cabbage, cut into cubes
- 1/2 cup Cauliflower, cut into small florets
- 1/2 cup carrots, cut into small cubes
- 1/2 cup onion , finely chopped
- 2 tbsp celery, cut into small pieces
- 4 tbsp oil
- salt to taste
For The Sauce:
- 2 tbsp plain flour
- 2tbsp Soy sauce
- 5 tbsp tomato ketchup
- 1/2 cup brown vinegar
- 1 /2 cup sugar
- 1 1/2 cup water
Cut the cauliflower, cabbage, carrot, onions, capsicum into small cubes. Cut cucumber, into big cubes. Keep aside.
Heat the oil in a wok/ heavy bottom pan over high flame and add the onions and cauliflower, cabbage, carrot, onions, capsicum and sauté on a medium flame for 3 to 4 minutes stirring occasionally.
Take all the ingredients for the sauce in a pan, mix well and bring it to boil stirring continuously till sauce thickens, switch off the stove.
Add the prepared sauce and salt to step 2 vegetables, mix well and cook on a medium flame for 2 to 3 minutes, stirring continuously. Serve hot.
Besides their convenience, mixed frozen vegetables are complementary — some vegetables add nutrients to the mix that others lack — giving you a wider variety of nutrients in the blend. The only nutrient you won’t get from mixed vegetables is vitamin B-12, because it’s found in animal products.
Vegetables have soluble and insoluble fiber. Soluble fiber keeps blood sugar balanced by slowing absorption of carbohydrates. It also lowers cholesterol by carrying it out of the body. Insoluble fiber keeps food moving through the digestive tract, which prevents constipation and diverticular disease.
The substances that give vegetables their color — carotenoids — provide nutrients for your eyes because they’re a form of vitamin A. Mixed vegetables contain several carotenoids: alpha-carotene, beta-carotene, lutein and zeaxanthin. Alpha- and beta-carotene are converted into the form of vitamin A that is essential for vision. Lutein and zeaxanthin function as antioxidants. They’re the only carotenoids found in the retina, where they may help prevent age-related macular degeneration. One cup of boiled, mixed vegetables delivers more than 200 percent of the recommended daily intake of vitamin A.
In addition to antioxidants that support your eyes, mixed vegetables have other antioxidants that fight free radicals. Free radicals are produced as a byproduct of essential biochemical processes. If they’re not neutralized by antioxidants, free radicals cause cellular damage that leads to illnesses, such as cardiovascular disease. The same portion of mixed vegetables has 30 percent of the recommended daily intake of manganese and 5 percent of the daily value of vitamins C and E. As a water-soluble antioxidant, vitamin C protects cells throughout the body. Vitamin E is a fat-soluble antioxidant, which gives it the ability to neutralize free radicals in lipids that have varied roles, such as providing cellular structure and transporting fats through the blood. Manganese has the job of protecting mitochondria, which are the structures inside cells that produce energy. Green peas are the highest source of vitamin C, while lima beans and carrots boost vitamin E. Lima beans also have at least double the manganese of other vegetables.
Calcium and phosphorus combine to form the mineral that builds bones, called hydroxyapatite. Bones are continuously maintained through a process in which old or damaged bone is removed and rebuilt. You need a constant supply of these minerals throughout your life to keep your bones healthy and to prevent osteoporosis. You’ll gain 5 percent of the recommended daily intake of calcium and 13 percent of phosphorus from 1 cup of mixed vegetables. All of the vegetables have both minerals, but corn is low in calcium, while snap beans and carrots have less phosphorus than the others.
Combine mixed frozen vegetables with ground beef, onions and beef broth, and top them with mashed potatoes to make shepherd’s pie. Use them in a stir-fry with chicken and soy sauce or turn mixed vegetables into a casserole with the addition of onion, cheese and mayonnaise. Make a quick vegetable soup by adding a bag of mixed vegetables to beef broth and undrained, canned tomatoes. Alternatively, use them in a salad.
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