Sweet and Sour Vegetable Dessert Bowls

Have fun preparing this mushroom dish!

Sauce: Stir through all ingredients.

Form dessert dishes: Place souffle cups upside down on a rectangular baking sheet. Place 1 pastry sheet on top of each ramekin, brush with a little water in the center. Place a 2nd pastry sheet on top of each in a star shape, flatten a tiny bit.

Bake: 8-10 minutes in the middle of the oven heated to 180 degrees. Take out, close oven door.

Filling: soak mushrooms in lukewarm water for 10 minutes, drain, set aside. Cut vegetables up to and including fennel into tender strips. Stir-fry with remaining vegetables and mushrooms in hot oil in a wok or large coated pan for about 5 minutes. Stir sauce one more time, pour over vegetables, simmer stirring 2 min, season. Reheat dessert dishes perhaps one more time in warm stove, arrange on warm plates, evenly distribute vegetable filling in them.

Serve with: Perfumed rice.

Chinese menu

– Stuffed tea eggs on sprout-leaf salad – sweet and sour vegetable dessert bowls – lychee parfait with kumquat compote

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