39. Sweet and Sour Stir-fry

When looking for soy nuggets, look for something that you can crisp - I tend to bake them in a high heat oven while I’m preparing the rest of the dish.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the rice on to cook, either on the stove or rice cooker as desired, stirring the 2 tsp of stock powder into the water used to cook the rice.

Step 2

Cook the soy nuggets in the oven or in an air fryer until golden and crisp on the outside, and cooked all the way through.

Step 3

Assemble the ingredients for the sweet and sour sauce - rice wine vinegar, ketchup, sugar, 1 tsp stock powder, and the juice from the container of pineapple chunks (180mL when I did it) - in a small pot and bring to the boil. Add the cornstarch slurry, and when thickened, taste for seasoning. You want it to be tangy and maybe a bit too sour on its own - the sweetness from the pineapple pieces and vegetables will temper this a little in the finished product.

Step 4

Start the stir fry in a heated wok with the hot oil. Start with onion, then carrot, then celery, then capsicum. Add the soy nuggets from the oven, and turn off the heat. Add the sweet and sour sauce, and pineapple pieces. Serve on top of the jasmine rice, with sesame seeds sprinkled on top.