Sweet and Sour Stir Fry with Pineapple and peppers: vegetarian recipe.

Try this quick and simple sweet and sour stir fry this evening.

Its vegetarian and my daughter loves it as it is packed with super-sweet pineapple.

Add whatever vegetables you wish to make a tasty dish and use up what is in the fridge.

 

Cooking time (including prep): 15 minutes

Serves 2

Skill level: Easy

Vegetarian / vegan / can be gluten free if using wheat-free soy sauce.

 

Ingredients

• Small tin of pineapple chunks with juice
• 1 tbs sunflower oil
• 1/2 red pepper, finely sliced
• 1 white onion, finely chopped
• 1 inch piece ginger, minced
• 1 garlic clove, minced
• 1 large tomato, preferably skinned, and chopped
• large handful of chopped greens (I used cabbage, but peas or broccoli would work too)
• 1 tbs rice wine vinegar (or substitute for distilled vinegar – this is the ‘sour ‘ part of the sweet and sour)
• 1 tbs soy sauce or tamari
• 200g tofu (I used Cauldron Marinated Tofu)
• Handful of shiitake mushrooms (optional)
• Cashew nuts to sprinkle on top for crunch
• Coriander / cilantro for garnish
• Coconut rice or other grains to serve.

Method

1. Heat the sunflower oil in a large frying pan or wok
2. Add the onion and pepper and stir-fry for a minute or so (a splash of water can help soften the vegetables and reduce the need for extra oil)
3. Add the chopped greens along with the garlic and ginger and continue to stir fry.
4. To skin the tomato, boil a kettle of water then place the tomato in a cup and pour the boiling water over it; let it rest for a minute then carefully remove the tomato and slip off the skin, take care not to scald yourself – you can use a kitchen towel to rub off the skin. Chop the tomato and add to the stir fry mix.
5. Add the tofu and stir fry until heated through.
6. Now add the rice vinegar and the soy sauce and fry for a minute to reduce slightly.
7. Then add the pineapple chunks, along with the juice, and simmer until the sauce is reduced by about half.
8. If you are having mushrooms you can fry them in a separate pan at this stage to add on top ( my daughter is not a fan of them, so I cooked them separately for myself).
9. While the sauce and vegetables are cooking, prepare your rice or grains.
10. Serve in large bowls topped with cashew nuts and fresh herbs.
11. Enjoy your sweet and sour stir fry with pineapple and peppers!
12. Don’t forget to follow for more vegetarian recipes.

If you enjoyed this, why not try this recipe for coconut rice pudding, great for left-over coconut rice!