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.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
½ red capsicum, sliced
¼ head broccoli, in small florets
6 baby sweet corn, sliced if big
5 button mushrooms, halved
½ cup Dole Tropical Gold Pineapple, cubed
2 spring onions, sliced
For the Sweet & Sour Sauce
½ 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
1
Cook the plant based nuggets per pack instructions. Set aside.
2
In a small bowl, mix all sweet & sour sauce ingredients. Set aside.
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.
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.
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.
6
Meanwhile, heat the rice per pouch instructions.
7
Serve the stir-fry with Jasmine rice.
