Recipe from Special Quick & Delicious Vegetable Cookbook was adapted and modified.
½ red capsicum (cut into chunks)
½ yellow capsicum (cut into chunks)
1 small Japanese cucumber (cut into chunks)
6 pieces of vegetarian stewed mutton (cut into half)
4 tbsp tomato ketchup
1 tbsp chilli sauce
¾ tsp white rice vinegar
½ tbsp sugar
2 tbsp water
1. Heat up 1 tbsp oil in wok, stir fry veg stewed mutton until aromatic. Dish up and set aside.
2. Add in red & yellow capsicums, dash of water and stir-fry for a while with high heat until aromatic.
3. Add in cucumber, stew mutton & seasoning, mix well and stir-fry until sticky.