| 2 tablespoons peanut oil |
|
|
Fry 2 minutes |
| 1 clove garlic |
crush |
| 1/2 cup water chestnuts |
slice |
| 1 red capsicum |
dice |
| 1 small onion |
peel, cut into four lengthways, then cut each quarter across in two; separate layers |
| 3 tablespoons peas |
|
| 1/4 teaspoon fresh ginger |
grate finely |
| 1 tablespoon light soy sauce |
stir until sugar dissolves |
|
add, bring to boil |
| 1 tablespoon dry sherry |
| 3 tablespoons tomato sauce |
| 2 tablespoons white vinegar |
| 2 tablespoons sugar |
| 3/4 cup water |
| 1 tablespoon cornflour |
mix |
|
stir in, cook, stirring until thickened |
| 1 tablespoon water |
| 2 tablespoons preserved melon shreds |
|
remove from heat, stir in |