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Sticky, tangy sweet and sour sauce with crunchy peppers, pineapple and edamame, served with brown rice or wholewheat noodles. This is a quick and delicious homemade take on your favourite Chinese takeaway.
1.
Mix the pineapple juice, tomato purée, vinegar, soy sauce and cornflour in a jug or bowl until smooth. Set aside.
2.
Cook the rice or noodles according to the pack instructions.
3.
Meanwhile, heat the oil in a wok or large frying pan over a high heat.
4.
For chicken, stir-fry until golden and cooked through with no pink meat (6–8 minutes).
5.
For tofu, pat it dry with kitchen paper first, then fry until golden on all sides, turning occasionally (8–10 minutes).
6.
Add the onion, broccoli, and peppers to the pan, and stir-fry until just tender (3–4 minutes).
7.
Add the garlic, ginger, edamame, and pineapple, and cook until fragrant (about 1 minute).
8.
Pour in the sauce and let it bubble, stirring, until thick and glossy (1–2 minutes). If it's too thick, add 2 tbsp water.
9.
Serve over the brown rice or wholewheat noodles.
10.
11.
12.
Storage information
Cool promptly and refrigerate within 2 hours for up to 2 days in a covered container. Freeze the sweet and sour sauce without the noodles or rice, for up to 3 months. Defrost overnight in the fridge and reheat until steaming hot all the way through.
Tip
For lower carb, swap the rice/noodles for ½ savoy cabbage, finely shredded and stir-fried with the peppers. For crispier tofu, toss the cubed tofu in 1 tsp of the corn flour before frying.
Cost-saving tips
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