Sweet & Sour Golden Nuggets with Vegetables
If you are looking to try some plant based nuggets, then give this recipe a try. This popular sweet & sour stir-fry recipe made with crispy plant based nuggets, vegetables and pineapple.
Recipe Video
Ingredients
- 1 box Let's Eat plant based golden nuggets
- 2 tbsp Olivado coconut cooking oil
- 1 tbsp ginger chopped
- 1 clove garlic chopped
- 1 small red onion diced
- 1 carrot sliced
- 1 courgette sliced in half moons
- 1/2 red capsicum sliced
- 1/4 head broccoli in small florets
- 6 baby sweet corn sliced if big
- 5 button mushrooms halved
- 1/2 cup Dole Tropical Gold Pineapple cubed
- 2 spring onions sliced
- For the Sweet & Sour Sauce
- 1/2 cup DYC Apple cider vinegar
- 3 tbsp soft brown sugar
- 5 tbsp Chantal Organics Tomato sauce
- 1 tbsp Lee Kum Kee Premium Soy sauce
- 1 tbsp corn flour
- 2 tbsp water
- Jasmine Rice to serve
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1
Cook the plant based nuggets per pack instructions. Set aside.
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2
In a small bowl, mix all sweet & sour sauce ingredients. Set aside.
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3
Heat oil in a large fry pan or wok over medium high heat. Add ginger and garlic. Stir fry until fragrant for 30 seconds.
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4
Add onion, carrot, courgette, capsicum, mushrooms and broccoli. Stir Fry for 4-5 minutes until the vegetables are cooked. Add the pineapple and heat through.
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5
Pour in the Sweet & Sour sauce. Stir fry until the sauce thickens and everything is coated with the sauce. Add the nuggets and stir through. Top with spring onions.
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6
Meanwhile, heat the rice per pouch instructions.
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7
Serve the stir-fry with Jasmine rice.
