For 2 (For 4)
Red Pepper: 1 each (2 each)
Tofu: 1 blocks (2 blocks)
Jasmine Rice: 1 bag (2 bags)
Crushed Ginger: 2 sachets (4 sachets)
Cashew Nuts: 1 bag (2 bags)
Tomato Puree: 1 can (2 cans)
Pineapple Chunks: 1 can (2 cans)
Soy Sauce: 1 pod (2 pods)
Cider Vinegar: 1 pod (2 pods)
Palm Sugar: 2 pods (4 pods)
Cornflour: 1 pod (2 pods)
Edamame beans: 1 bag (2 bags)
Sesame Oil: 1 pod (2 pods)
Per serving: Energy (kcal) 527 Fat 14g of which saturates 2g Carbohydrates 62g of which sugars 23g Protein 28g Salt 1.54
Sweet & sour isn’t so much a recipe as an entire flavour balance philosophy, rumored to have originated in the form of a lightly sugared vinegar dipping sauce from Hunan province, China. The iconic takeaway favourite, though, has Cantonese roots, probably the only Chinese region where cooks traditionally reduce sweet & sour sauces to a glaze in the wok rather than serve them alongside or on top of the main event. With our sweet & sour, we’ve tried to balance out the delicacy of ginger, edamame and our other fresh ingredients with the fruity, sticky vinegar kick so beloved of British palates. Truly a bridge between cultures!
Preparation time:
For 2 - 25 minsFor 4 - 30 minsCooking time:
For 2 - 30 minsFor 4 - 35 mins
