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Sweet and Sour Veggies (v)

Sweet and Sour Veggies (v)

with Lime and Coriander Rice

15min Express
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This 15-minute dish is the ultimate quick fix for the days when you’re totally rushed off your feet. In this recipe, Chef Jesse has included pineapple to give a really lovely sweetness to the dish that works perfectly with the rich umami sauce. Served in big bowlfuls of steaming rice, and topped with white sesame seeds and chopped spring onion, this dish proves that big flavours can come together in no time at all.

Allergens:CeleryCereals containing GlutenSoyaSesame

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time15 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 tin(s)

Pineapple Rings

1 unit(s)

Red Pepper

1 pack(s)

Baby Corn

2 unit(s)

Spring Onion

1 sachet



1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 sachet

Sweet Chilli Sauce

1 pack(s)

Sugar Snap Peas

1 sachet

Sesame Seeds


1 pack(s)

Basmati Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1644 kJ
Energy (kcal)393 kcal
Fat7.0 g
of which saturates2.0 g
Carbohydrate69 g
of which sugars28.0 g
Protein11 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Drain the pineapple rings (reserve the juice!) and chop into bite-sized pieces. b) Halve the pepper and discard the core and seeds. Chop into small pieces. c) Halve the baby corn lengthways. Trim the spring onion then finely slice.


a) In a small bowl, combine the ketchup, soy sauce, sweet chilli sauce and 2 tbsp of pineapple juice per person. Set aside.


a) Heat a drizzle of oil in a large frying pan or wok on medium-high heat. b) Add half the spring onion, the pepper, pineapple, baby corn and sugarsnap peas and stir-fry until starting to soften, 3-4 mins.


a) Pour the sauce you made in step 2 into the pan, stir and bubble until thick and glossy, 2 mins.


a) Meanwhile, cook the rice according to pack instructions.


a) Stir half the sesame seeds through the veggies then remove the pan from the heat. b) Serve the rice in bowls with the sweet and sour veggies spooned over the top. c) Finish with a scattering of the remaining spring onion and sesame seeds. Enjoy!