Asian Sweet and Sour Stir Fry Vegetables

• 1 tablespoon canola oil
• 1 garlic clove, crushed
• 1 onion, sliced
• 12 celery, chopped
• 1 teaspoon ginger, minced
• 200 g red cabbage, chopped
• 200 g Chinese cabbage, chopped
• 1 carrot, peeled, cut into strips
• 100 g baby corn, cut into 1/2 inch
• 1 whole tomato, cut into wedges
• 5 pieces green beans, cut into 1/2 inch long
• 1 sweet red pepper, sliced into chunks
• 1 green sweet pepper, sliced into chunks
• 2 tablespoons lime juice
• 3 teaspoons sugar
• 2 tablespoons stir-fry sauce
• 2 tablespoons soy sauce
• 3 tablespoons catsup
• 2 teaspoons all-purpose flour
• 1 teaspoon black pepper
• 200 g tofu, diced
• 200 g oyster mushrooms, sliced

1. In a cup, combine the mixture of lime juice, sugar, oyster sauce, soy sauce, tomato ketchup, all-purpose flour and black pepper.
2. In a wok, heat oil and fry the garlic, onion and celery, then stir-fry the mushroom for 1 minute.
3. Add the baby corn, tomatoes, and carrots together with the mixture and simmer for 3 minutes.
4. Add all the remaining vegetables and simmer for 2 minutes.
5. Add the tofu and simmer for 1 minute.

canola oil, garlic, onion, celery, ginger, red cabbage, chinese cabbage, carrot, baby corn, tomato, green beans, sweet red pepper, green sweet pepper, lime juice, sugar, stirfry sauce, soy sauce, catsup, flour, black pepper, oyster mushrooms

Taken from www.food.com/recipe/asian-sweet-and-sour-stir-fry-vegetables-299801 (may not work)