Sweet and sour with cashews

Sweet and sour with cashews

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

Try the takeaway challenge and have this classic dish on your table in less time than it can be delivered to your door! Serve generously with Edamame fried rice.

Ingredients

Quantity Ingredient

For the sweet-and-sour sauce

Quantity Ingredient
50g soft brown sugar
25ml malt vinegar
150g tomato ketchup
1 tablespoon light soy sauce
200g pineapple chunks

For the vegetables

Quantity Ingredient
1 tablespoon sunflower oil
1 red pepper, finely sliced
6 radishes, finely sliced
10 mangetout
10 baby corns
2 spring onions, finely chopped
3 tablespoons cashew nuts
Edamame fried rice, to serve

Method

  1. To make the sauce, whisk together the sugar, vinegar, ketchup, and soy sauce in a medium pan until combined. Stir in the pineapple chunks, then cook over a medium heat for 10 minutes until bubbling.
  2. While the sauce is cooking, work on the vegetables. Heat the oil in a wok over a medium-high heat. Add the red pepper and radishes to the wok, along with the mangetout and baby corns and stir-fry for 3–4 minutes.
  3. Add the spring onions and cashew nuts to the wok, stir-frying for a further minute, then remove the wok from the heat.
  4. Pour over the sweet-and-sour sauce and stir through. Serve hot.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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