Sweet N Sour Corn And Sprouted Moong Food

SWEET AND SOUR PORK

Steps:

• Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.
• Heat 2 tablespoons peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet.
• Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.

SWEET N SOUR CORN AND SPROUTED MOONG

Steps:

• Heat oil in a pan.
• Fry the sprouted green gram and corn in it for 3 minutes.
• Add boiled pasta and salt to taste.
• Mix well and transfer to a bowl.
• In the same pan, pour soya sauce, vinegar, chilli garlic sauce, tomato ketchup and spring onions.
• Mix well.
• In a small bowl, combine cornflour in 2 tbsps.
• of cold water.
• Pour it into the pan.
• Cook for 1 minute.
• Remove from flame.
• Mix the soya mixture in the corn bowl.
• Add chopped cabbage, green chillies, onion slices and corriander leaves.
• Mix well and serve hot.