Sweet 'n sour
• Rice of your choice
•1 packet of Tempé/tofu or your choice of meat
• 1 red onion
• 1 capsicum
• 3-4 flat mushrooms
• Purple sprouting broccoli
• 2 spring onions
• 1 fennel bulb (or can use sliced carrot)
• Olive oil
•salt and pepper
• 2 tablespoons of siracha
• 4 tablespoons of soy sauce
• 2 tablespoons of garlic
• 2 table spoons of mayple syrup
• 3 tablespoons of apple cider vinegar or white wine vinegar
•3 tablespoons of tomato paste
• 1 can of sliced pineapple 450g and the juice of the pineapple
(Vegan and gluten free friendly)
Firstly, get your rice on because that takes the longest to cook. Next, get your choice of protein (meat, tofu or Tempé) in the oven. Dice up the Tempé into cubes and put onto a baking tray with a drizzle of olive oil, salt and pepper and a bit of garlic for flavour. Bake at 200°c till crispy and golden. Start chopping up your veggies, can add anything in the fridge you need to use up.
Heat up a wok or frying pan, drizzle in some olive oil, add the garlic and start frying the onions, capsicum and mushrooms. Then add the amazing sprouting broccoli and any or your choice of vegetables. Once these are starting to cook. Add the sauce (siracha, soy sauce, maple syrup, vinegar, tomato paste) and finally the sliced pineapple and juice. Add the sliced spring onions at the end. Serve with the rice. Also some corriander on top is delish! Enjoy!