NUTTY RAINBOW STIR-FRY WITH SWEET AND SOUR SAUCE

Stir-frying is such a generous cooking style that anyone can easily make it, from beginners to experts. Yet to combine interesting flavours and ingredients demands a little bit of extra knowledge in the kitchen. Not to worry, we’ve shared here our secret for a sweet and sour sauce that will elevate the way you prepare your stir fries. Eat the rainbow with this nutritious and versatile plant-based stir-fry with rice noodles, cashews and tangy flavour.  Try it, you can’t go wrong.

Serves 4
Difficulty: EASY
Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients

SAUCE

• 180ml (¾ cup) water

• 80ml (⅓ cup) rice vinegar

• 80ml (⅓ cup / 67g) brown sugar

• 15ml (1 tbsp) tomato sauce

• 5ml (1 tsp) sambal oelek

• pinch salt and pepper

STIR-FRY

• 160g rice noodles

• 30ml (2 tbsp) Pure South Press Extra Virgin Avocado & Rapeseed Oil Blend

• 250ml (1 cup / 100g) red cabbage, shredded

• 250ml (1 cup / 115g) carrots, julienned

• 180ml (¾ cup / 75g) baby corn

• 125ml (½ cup/ 40g) red pepper, julienned

• 125ml (½ cup / 40g) sugar snaps

• 60ml (¼ cup / 70g) edamame beans, shelled

• 2 (70g) baby pak choi, shredded

• 125ml (½ cup / 80g) salted cashews

Method

Sauce
Combine all of the ingredients in a saucepan and whisk over low heat for 5 minutes until syrupy. Season lightly.

Stir-fry
Bring a pot of water to the boil and cook the rice noodles, 3 minutes. Strain, rinse and set aside.

Heat half of the oil in a large pan or wok. Cook the veggies in two batches by starting off with frying the cabbage and carrots, 1 minute. Stir in the corn, red peppers and noodles and fry 1 minute. Add the sugar snaps, edamame and pak choi and fry 1 minute. Drizzle with some of the prepared sauce and scatter the cashews on top. Repeat with the other vegetables and serve warm.

TIP: The baby corn can easily be replaced with ½ cup defrosted frozen corn, if preferred.