Sweet and Sour Vegetable Stir Fry
Sweet and Sour Vegetable Stir Fry is a classic dish on Chinese takeaway menus all over the UK. This recipe is the perfect plant based treat.
Servings: 4 people
Calories: 239.26kcal
Ingredients
- 425 g tin of pineapple chunks drained, 250ml juice reserved
- 4 tbsp rice vinegar
- 3 tbsp tomato ketchup
- 2 tbsp soy sauce
- 1.5 tbsp cornflour dissolved in 2 tbsp water
- 1 tbsp vegetable oil
- 1 onion chopped
- 1 head broccoli cut into small florets
- 1 red and green peppers chopped
- 2 carrots sliced on the diagonal
- 1 aubergine cubed
Instructions
- Make the sweet & sour sauce by whisking together the pineapple juice, rice vinegar, tomato ketchup, soy sauce and dissolved cornflour.
- Heat the oil in a frying pan or wok over a high heat. Add the onion, broccoli, peppers, carrots and aubergine and 5-8 minutes until the vegetables are starting to soften.
- Add the pineapple chinks and sauce.
- Bring the sauce to a simmer and cook for 5-10 minutes until the vegetables are tender.
Nutrition
Calories: 239.26kcal | Carbohydrates: 46.84g | Protein: 7.92g | Fat: 4.61g | Saturated Fat: 3g | Polyunsaturated Fat: 0.32g | Monounsaturated Fat: 0.47g | Sodium: 682.21mg | Potassium: 1129.73mg | Fiber: 10.85g | Sugar: 28.24g | Vitamin A: 7111.48IU | Vitamin C: 190.38mg | Calcium: 121.84mg | Iron: 2.23mg