Sauerkraut sauce

It’s a good idea to memorise Chinese sour cream sauce. Then you can make just as delicious a dish as this Chinese restaurant has to offer and leave the ready-made jars on the shelf.

Ingredients for six

chicken, pork or beef (butter and butter for the chicken, pork or beef); 1 green broccoli 2 carrots 2 onions 1 yellow bell pepper 1 red bell pepper öljyä

Sauce

3 tbsp rice wine vinegar (or white wine vinegar) 3 tbsp ketchup 2 tbsp brown sugar 1 tbsp cornflour 1 dl boiling water salt and pepper

Cut the vegetables into a fine cube. Cut the broccoli into diced pieces. Mix sauce ingredients in a cup, add boiling water and set aside to simmer.

Cook the carrot pieces for 3 min, add the asparagus and cook for 2 min. Drain dry.

Heat a couple of tablespoons of öljyä in a pan (a masonry pan works well outdoors). If you’re cooking meat, fry the tops off first.

Start by loading the vegetables into the wok, first:
asparagus and carrots for about 4 min. then onions for about 1 min and add the peppers, about 1 min. The vegetables should be cooked until they are polished!

Add the sour cream sauce to the wok and bring to a rapid boil. Serve immediately with rice or noodles.