This will be on your table in less time than it takes to order and will make everyone happy - get cooking!
When you look down the list of ingredients it may seem pretty daunting! I keep soy sauce, chili's, minced garlic and minced ginger in my cupboard (along with a few other saviors) as a staple, so a good Asian dish is never far away. I would investing in sesame seed oil and rice vinegar as they can be bought fairly cheaply from any Asian supermarket and the smell of cooking sesame oil gets you more excited than being told your deliveroo driver is on the way.
One thing to note is that the tinned pineapple is absolutely essential, if you use a freshly cut up pineapple then you won't be able to use the juice from the can to make the sauce and then you'll be giving me questioning looks as to why I lead you down this path.
RECIPE
Serves 4 with a side of rice or noodles
Ingredients:
Sweet and sour sauce
1 tsp grated ginger
1 tsp minced ginger
2 tbsp tomato ketchup
1 tbsp rice vinegar
1 tsp wholegrain mustard
2 tbsp plain flour
1 tsp granulated sugar
1 tsp tomato paste
3 tbsp water
Juice from a can of pineapple rings
2 tsp soy sauce
1 tsp chili flakes (adjust for taste)
Vegetables
2 onions, cut thinly
2 carrots, cut into half moons
2 peppers, diced
1 can of tinned pineapple (454g) with the pineapple cut into chunks
1 tsp minced garlic
1 tsp minced ginger
(You're gonna want to pre-chop the veggies; you'll be fuming at your past self when trying to make sure the onions don't burn when you're chopping the peppers)
Sesame seed oil (2 tbsp) for cooking
Method:
1. Start by whisking the ingredients for the sauce together in a measuring jug - you want to make sure that the flour is fully integrated with no lumps - and set aside.
2. If you're serving this with rice then get this on the heat now and give it a 10 minute head start before you cook the vegetables.
3. Heat a wok over a medium heat and get the sesame oil going.
4. Stir in the ginger and garlic until it smells A+ (about 1-2 minutes).
5. Put in the onions and cook for 3 minutes or so - keep the wok moving so that nothing gets burnt.
6. Tip in the carrots and peppers and let it get steamy for around 5 to 8 minutes.
7. Time to get the sauce involved - tip that bad boy in along with the chopped pineapple and give everything a chance to simmer for five minutes or so, and in the meantime cook your noodles (if using).
8. Toss in the noodles and let the sauce get interested.
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| Get in my belly |
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