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Sweet & sour veggies
0 Likes
Total Time:
15 minutes
Embrace the 15-Minute Meals mindset for fun, efficient cooking with helpful tips to master this recipe quickly. Enjoy the process and soon you'll be cooking it in no time!
Ingredients:
  • 1 teaspoon Schezuan pepper
  • 2 x 250 g packs cooked brown rice
  • 1 lemon
  • 2 tablespoons sweet chilli sauce
  • 2 large free-range eggs
  • 2 mixed-colour peppers
  • 1 bunch of asparagus (300g)
  • 5 cm piece of ginger
  • 2 cloves of garlic
  • 1 fresh red chilli
  • sesame oil
  • 125 g baby corn
  • 1 bunch of fresh coriander (30g)
  • 1 heaped teaspoon cornflour
  • 1 x 227 g tin pineapple chunks in juice
  • 1 tablespoon runny honey
  • 2 tablespoons sherry vinegar
  • 200 g beansprouts
  • 2 carrots
  • 200 g sugar snap peas
  • 1 bunch of fresh mint (30g)
  • 1 lime
  • low-salt soy sauce
Instructions:
  • Prepare your ingredients and equipment, including a food processor with coarse grater and fine slicer. Heat a large frying pan and a wok over medium heat. Crumble 1 teaspoon of Schezuan pepper and 2 x 250g packs of cooked brown rice into the frying pan. Squeeze in the juice of 1 lemon and toss regularly. Remove seeds and stalks from 2 mixed-color peppers, trim 1 bunch of asparagus (300g), and slice everything into 2cm chunks. Peel a 5cm piece of ginger, 2 cloves of garlic, and 1 fresh red chili, then finely chop. Place in the wok with 2 tablespoons of sesame oil. Add peppers, asparagus, and 125g of baby corn, tossing regularly. Slice the stalks from 1 bunch of fresh coriander (30g) and add to the wok. Grate 2 carrots in the food processor and slice 200g sugar snap peas. Transfer to a large bowl, add the leafy half of 1 bunch of fresh mint (30g), dress with lime juice, 1 tablespoon of sesame oil, and soy sauce to taste. Toss 1 heaped teaspoon of cornflour with the vegetables in the wok, then add pineapple chunks, honey, sherry vinegar, and beansprouts. Season with soy sauce. Create space in the pan, pour in 2 tablespoons of sweet chili sauce, crack in 2 eggs, and stir in the rice. Serve everything sprinkled with coriander leaves.

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