Ingredients
- 1 tbsp sunflower oil
- 1 large onion, peeled and chopped into large chunks
- 1 red bell pepper - chopped into 1 inch pieces
- 100 g (3.5 oz) sugarsnap peas - chopped in half
- 100 g (3.5 oz) babycorn - sliced in half, lengthways
- 225 g (8oz) tin sliced water chestnuts - drained
- 2 cloves of garlic - peeled and minced
- 1 tbsp minced ginger
- 150 ml (⅔ cup) tomato ketchup
- 2 tbsp malt vinegar
- 65 g (6 tbsp) dark brown muscovado sugar
- 475 g (17 oz) canned of...
You do not have permission to view the full content of this item.
Log in or register now.
