Sweet and Spicy Indo-Chinese Veggie Stir-Fry
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Sweet and Spicy Indo-Chinese Veggie Stir-Fry

Sweet and Spicy Indo-Chinese Veggie Stir-Fry

with Coriander Rice and Peanuts

Our Sweet and Spicy Indo-Chinese Veggie Stir-Fry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass

Calorie Smart
Climate Conscious
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

1 unit(s)


(May contain Celery)

1 unit(s)

Bell Pepper

(May contain Celery)

80 grams

Green Beans

150 grams

Basmati Rice

2 unit(s)

Garlic Clove

1 bunch(es)


25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

30 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

1 sachet(s)

Chinese Five Spice

30 grams


15 grams

Sriracha Sauce

Not included in your delivery

300 milliliter(s)

Water for the Rice

3 tbsp

Tomato Ketchup

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2093 kJ
Energy (kcal)500 kcal
Fat7.9 g
of which saturates1.4 g
Carbohydrate94.1 g
of which sugars27.7 g
Protein14.5 g
Salt3.96 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Medium Saucepan
Rolling Pin
Garlic Press
Medium Bowl
Large Frying Pan


Prep the Veg

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine, then cut into roughly 2cm pieces. 

Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Trim the green beans, then cut into thirds.

Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until soft and golden, 25-30 mins. Turn halfway through.

Cook the Rice

In the meantime, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Finish the Prep

While the rice cooks, peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).

Crush the peanuts in the unopened sachet using a rolling pin.

In a medium bowl, combine the soy sauce, Chinese Five Spice, garlic, honey, sriracha, ketchup and water for the sauce (see pantry for both amounts). Set your sticky sauce aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Get Stir-Frying

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pepper chunks and green beans. Stir-fry until tender and slightly charred, 5-6 mins.

Sauce Things Up

Once the veg is tender, pour the sticky sauce into the pan. Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.

Stir through the roasted aubergine until coated in the sauce.

Remove from the heat, then taste and add more salt and pepper if needed. Add a splash of water if it's a little thick.

Finish and Serve

Fluff up the rice with a fork, then stir through half the coriander and share between your bowls.

Top with the aubergine stir-fry, spooning over the remaining sauce from the pan.

Finish with a sprinkling of the crushed peanuts and the remaining coriander.