from our garden
blessed with a wonderful climate , allowing even grow vegetable gardens and fruit trees . Growing nd vegetables is not only rewarding , it is healthy . skill to teach children . Even if you live in a small options such as growing vegetables in pots or ce you reap the rewards of your hard work , there e rewarding than to use your harvest in some s .
cipes that you can adjust easily to use the fruit you cultivated in delicious dishes .
d sour rice and vegetables
g like cooking with vegetables harvested from n . But what to do with them ? With this recipe r locally produced vegetables an oriental flair . As ipe calls for either pork or chicken , if you prefer h , just leave out the meat .
inutes | Cook time : 15 minutes
d rice into large saucepan . Bring to a boil , cover r low heat for 45 minutes until broth is absorbed nder . Cover and let stand for 10 minutes before
ite wine / water , white wine vinegar , soy sauce and e in a small saucepan , heat to boiling . Stir the corn e water until smooth and dissolved . Add to the sugar over low heat and stir until thickened . Keep warm .
ce all vegetables before starting to cook . Heat ok or 30 cm non-stick skillet until hot , not d the oil , stir to coat pan , then add the meat , stir emove the meat , keep warm . Add the carrots , nions , cook for 1 - 2 minutes . Add the peppers li , cook for 3 - 5 minutes , stirring carefully .
weet and sour sauce and meat to the stir to coat meat and vegetables with the er and bring to a simmer for 5 minutes .
wn rice .
the meat and replace the broth with a vegetable this a delicious vegetarian option .