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Sweet and Sour Veggies (v)

Sweet and Sour Veggies (v)

Sweet and Sour Veggies (v)

with Lime and Coriander Rice

Recipe Development TeamPublished on October 12, 2018

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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:

Cereals containing gluten

•Soya

The quantities provided above are averages only.

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 war 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.

Total15 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

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

Nutritional information

Energy (kcal)393 kcal

Energy (kJ)1644 kJ

Fat7 g

of which saturates2 g

Carbohydrate69 g

of which sugars28 g

Protein11 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Bowl

•Grill Pan

Cooking Instructions and Tips

Prep

1

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.

Make the Sauce

2

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

Start frying

3

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.

Add the Sauce

4

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

Cook the Rice

5

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

Serve

6

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!

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