Sweet & sour stir-fry
Sweet peaches, rainbow veg, pak choi & noodles
Sweet & sour stir-fry
SERVES 4
20 MINUTES
- 1 tablespoon tomato purée
- 1 tablespoon cornflour
- 1 tablespoon white wine vinegar
- low-salt soy sauce
- 1 teaspoon Chinese five-spice
- 1 x 410g tin of peaches in natural juice
- 1 red onion
- 2 mixed-colour peppers
- 1 carrot
- 4 cloves of garlic
- 4cm piece of ginger
- 1 fresh red chilli
- olive oil
- 150g frozen peas
- 1 pak choi
- 200g vermicelli rice noodles
- optional: 2 tablespoons sesame seeds
Mix the tomato purée and cornflour together in a bowl, then muddle in the vinegar, 1 tablespoon of soy sauce and the five-spice. Drain and add the peach juices and mix well. Place a large nonstick frying pan or wok on a high heat. Peel the onion and deseed the peppers, then finely slice with the carrot, adding them to the pan as you go.
Dry-fry for 5 minutes, or until lightly charred, stirring occasionally. Peel the garlic and ginger, then finely chop with the chilli and add to the pan with 1 tablespoon of oil. Fry for 2 minutes, then stir in the sauce. Roughly chop the peaches and add to the pan with the peas, then slice the pak choi into 8 and toss everything together. Season to taste with soy and black pepper.
Turn the heat down to low, then cook the noodles according to the packet instructions and drain, reserving a mugful of starchy noodle water. Toast the sesame seeds in a dry frying pan until golden (if using). Adjust the consistency of the sauce with a splash of reserved noodle water, if needed, then serve with the noodles and a scattering of sesame seeds (if using).
I’ve opted for noodles here, but it’s equally delicious with rice or steamed buns.
I’ve used peaches in this story – I just love them – but apricots, and the more traditional pineapple, work well.
NUTRITION PER SERVING
351 kcal; 6.9g fat (1.1g saturated); 8.1g protein; 63.8g carbs; 16.6g sugars; 0.1g salt; 7g fibre