Yields: 2 cup
Preparation time: 30 minutes
Cooking time: 10 minutes

INGREDIENTS:
1 tbsp oil
3 cloves garlic, minced
2 tbsp sliced shallots
2 pickled shallots or baby onions, sliced
100 g diced carrot
100 g diced green bell pepper
1 red chili, deseeded and minced
2 tbsp sugar
¼ tsp salt
¼ tsp ground white pepper
1 tsp tomato sauce/ketchup
60 ml vinegar
1 tbsp cornstarch (cornflour) mixed with 1 tsp water

HOW TO MAKE:
1. Heat the oil in a wok over medium heat and stir-fry the garlic until golden brown and fragrant, about 1-2 minutes.
2. Add shallots, carrot, bell pepper and chili, and continue stir-fry for another 1-2 minutes.
3. Season with sugar, salt and pepper, followed by the tomato sauce and vinegar.
4. Bring the mixture to a boil and thicken with the cornstarch mixture.
5. Reduce the heat to low, simmer for 1 minute and remove from the heat. Place in a bowl and ready to serve.