Sweet and Sour Veggies (v)
with Lime and Coriander Rice
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Bell Pepper
15
Sesame Seeds
60
Baby Corn
25
Soy Sauce
(Contains: Cereals containing gluten, Soya)
150
Sugar Snap Peas
1
Steamed Basmati Rice
2
Spring Onion
1
Pineapple Rings
1
Tomato Ketchup
32
Sweet Chilli Sauce
Utensils
Instructions
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!
