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  • Cooking time

    10 to 30 mins

  • Preparation time

    10 to 30 mins

  • Serves

    Serves 1

Sweet and Sour Stir Fry

  • df
  • gf
  • nf
  • vg
  • dinner


  • Cook the rice as per the packet.
  • Meanwhile heat a pan until hot, then add a tablespoon of olive oil. Add the Quorn, ginger and chilli and cook whilst stirring for 30 seconds (add a little more oil if needed)
  • Add the onions and stir-fry for 2-3 minutes, or until the onions are soft
  • Meanwhile, add the pineapple and the pineapple juice into a food processor and blend to a smooth puree
  • Pour the puree into the pan and simmer for 1-2 minutes
  • Add the peppers and bean sprouts and stir well. Season, to taste, with the lime juice and honey
  • Serve with the jasmine rice and sprinkle over the spring onions


  • Olive oil
  • 75g Quorn/soya pieces
  • 1 tbsp grated ginger
  • 1 red chilli, de-seeded and finely chopped
  • 1/2 onion, chopped
  • 50g pineapple, chopped
  • 75ml pineapple juice
  • 1/2 red pepper, diced
  • 1/2 yellow pepper, diced
  • 1 spring onion, finely sliced
  • 1 handful bean sprouts
  • 1/2 lime, juice
  • honey, to taste
  • 50g jasmine rice (cooked as per packet instructions)

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