Chinese Sweet and Sour Stir Fry

Chinese Sweet and Sour Stir Fry

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

2 tablespoons coconut oil

1 large onion

1 medium red bell pepper

Small handful of green beans (frozen are fine & often more affordable)

400g can of tomatoes

200g can of unsweetened pineapple chunks, drained, juice reserved

200g extra-firm tofu or tempeh

Brown rice or wholegrain noodles (portion as recommended on packet)

Sauce

1 tablespoons rice vinegar (optional)

1 tablespoons date syrup

1 tablespoons tamari or low salt soya sauce

Method

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


Thrifty Feasts II - Recipe Book

Learn how to shop and eat for less with recipes that are good for people and planet.

Thrifty Feasts Recipe Book

Download Now
Thrifty Feasts - Recipe Book

Learn how to shop and eat for less with recipes that are good for people and planet.

Thrifty Feasts Recipe Book

Download Now
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