Sweet and sour sauce

1 serving


Mix all the sauce ingredients in a separate container and set aside. Heat enough oil in a wok or frying pan for deep frying and fry fish in it for 7-8 minutes, turn and fry the same amount on the other side. Remove, let drain and keep warm. Drain all the oil from the wok or pan and then rinse. Heat 3 tablespoons of oil in a wok or pan, put out the garlic and ginger. Add the mushrooms, leeks, peas, bamboo and carrots and fry for about 2 minutes over high heat with a quick stir. Put aside. In a saucepan, bring to a boil the ingredients of the sauce and cook without low heat, stirring until the sauce thickens. Mix the vegetables quickly fried with stirring with the sauce. Pour in the fish and serve with the rice hot.