Sweet and Sour Stir Fry

To celebrate Chinese New Year, we have this super simple sweet and sour stir fry for you, so that you can join in with the celebrations!  Sweet and sour sauce is often vegan and you can pick it up at almost any supermarket, but if you have the time and inclination then homemade is the way to go!  We have chosen to add shiitake mushrooms in this dish to provide a slightly ‘meaty’ texture and flavour, but you could add some fried tofu to achieve a similar effect – have a play around with the ingredients to find exactly what suits you!

Sweet and Sour Stir Fry
Serves 2
Contains: gluten*
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Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
FOR THE SAUCE
  1. 1/2 cup ketchup
  2. 1/3 cup pineapple juice
  3. 1 tbsp malt vinegar
  4. 1 tbsp soy sauce*
  5. 1 pineapple ring, finely chopped
  6. 1 tbsp brown sugar
  7. 1 clove garlic, minced
  8. 1 inch cube fresh ginger, peeled and minced
  9. 1/4 tsp paprika, chilli powder
FOR THE STIR FRY
  1. 2 portion pack of noodles (we used Udon)*
  2. 100 g baby corn
  3. 100 g mangetout
  4. 1 large carrot
  5. 1 red onion
  6. 1/2 pack shiitake mushrooms
TOPPING
  1. sesame seeds
  2. spring onion
Instructions
  1. Mix the sauce ingredients together and set aside.
  2. Cut the vegetables into large pieces and the carrots into match stick sized pieces. Then, in a wok or large frying pan, stir fry the veg in hot oil** for about 5 minutes. You want the veg to stay slightly crunchy to add to the texture of the dish. Add the sweet and sour sauce and noodles and cook for a further couple of minutes.
  3. Serve up with a sprinkle of sesame seeds and some chopped spring onions!
Notes
  1. * to make this dish gluten-free, use rice noodles and gluten-free soy sauce
  2. ** sesame oil tastes great in a stir fry but any oil, such as olive oil, will work fine!
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Sweet and Sour Stir FrySweet and Sour Stir FrySweet and Sour Stir FrySweet and Sour Stir FrySweet and Sour Stir FrySweet and Sour Stir Fry

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