Chinese Sweet and Sour Stir Fry
Description
This recipe is a healthier,faster and cheaper alternative to a takeaway favourite. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
Ingredients
- <p>2 tablespoons coconut oil</p><p>1 large onion</p><p>1 medium red bell pepper</p><p>Small handful of green beans <em></em></p><p>400g can of tomatoes</p><p>200g can of unsweetened pineapple chunks (frozen are fine & often more affordable)
- drained
- juice reserved</p><p>200g extra
- firm tofu or tempeh</p><p>Brown rice or wholegrain noodles <em></em></p><p><strong>Sauce</strong></p><p>1 tablespoons rice vinegar <em></em></p><p>1 tablespoons date syrup</p><p>1 tablespoons tamari or low salt soya sauce</p> (portion as recommended on packet)
Instructions
- 1
1. Chop the onion and bell pepper into slices and dice the tofu or tempeh.
2. Stir together all sauce ingredients in a small bowl.
3. In wok or large frying pan, heat coconut oil over medium heat. Add onion and cook, stirring often, until golden, about 8 minutes.
4. Add bell peppers, green beans and tofu or tempeh, increase heat to medium high and stir, fry for 5 minutes. Add tomatoes (with liquid) and pineapple chunks and stir, fry 5 minutes.
5. Stir in the sauce and cook, stirring, until mixture has thickened slightly, around 2 to 3 minutes.
6. Serve with wholegrain noodles or brown rice cooked to packet instructions.
- Photography by Chelsea Bloxsome for Made In Hackney www.chelseabloxsome.com, Food Styling by Jack Sargeson for Made In Hackney @jackspacesargeson, Assisting by Natasha Middleton for Made In Hackney @nattamidd