Sweet and Sour Vegetable Stir-Fry
Ingredients
Sauce
- 2 red peppers, seeds removed and chopped
- 1 cup chopped pineapple
- 1/4 cup rice vinegar
- 3 tbsp light brown sugar
- 1 tbsp tamari or soy sauce
- 1/4 cup ketchup
- 2 tsp cornstarch
- optional: 1/2 tsp chilli flakes
Stir fry vegetables
- 4 carrots, peeled and thinly sliced
- 2 cups mange tout
- 3 peppers, sliced
- 1 cup baby sweetcorn
- 2 cups bean sprouts
- 1 cup toasted cashews
- 1 tbsp sesame oil
- sesame seeds
Preparation
Put the pepper, pineapple, vinegar, sugar, ketchup, and tamari or soy sauce in a food processor and blitz until smooth, adding chilli if using.
Transfer the mixture to a small saucepan and heat over medium-high heat until it comes to a gentle simmer.
Mix the cornstarch with 2 teaspoons of water until dissolved, then stir into the simmering pepper mixture and simmer, stirring, for 1-2 minutes until the sauce has thickened slightly.
Taste and adjust by adding more chilli if you want it spicier or more sugar if you want it sweeter.
Heat the oil in a large wok or pan over high heat.
Add the vegetables and cook for a few minutes; if you prefer them crunchy, stop here, or for softer vegetables, add a couple of tablespoons of water, cover, and cook for five minutes.
Add the cashews to the stir fry.
Pour the sauce into the stir-fried vegetables and mix well.
Sprinkle with sesame seeds.
Serve with rice.
