Sweet and sour vegetable bowl with jasmine rice

A one-pan vegetable bowl that the ready-made sweet and sour sauce makes quick. With rice and toasted cashews it is on the table in twenty minutes.

Serves 2  |  Preparation time: approx. 25 minutes

Ingredients

• 1 pack (250 g) ALL IN Sweet and sour sauce
• 150 g jasmine rice
• 1 carrot, cut into thin strips
• 1 small broccoli (approx. 200 g), broken into florets
• 1 bell pepper, cut into strips
• 150 g button mushrooms, sliced
• 2 cm fresh ginger, grated
• 1 clove garlic, thinly sliced
• 1.5 tbsp non-hydrogenated coconut oil
• 2 tbsp toasted cashews
• 1 spring onion, sliced into rings

Method

1. Cook the rice as directed on the packaging, then keep warm.
2. In a wok or large frying pan, heat the coconut oil over a high flame. First stir-fry the carrot for 2 minutes, then add the broccoli and the pepper, stirring for another 3 minutes.
3. Next the mushrooms: fry for 2–3 minutes, then the ginger and garlic for another half a minute.
4. Pour in the sweet and sour sauce and heat for 2 minutes so that the vegetables are coated. The vegetables should stay crunchy.
5. Serve with the rice, sprinkled with cashews and spring onion.

Tip: Cut the vegetables to a similar size and do not put too much in the pan at once, so that they fry rather than steam.

We used: ALL IN Sweet and sour sauce

Gluten-free, dairy-free, egg-free, soy-free and vegan recipe. Allergen information: contains cashews (optional).