I didn’t have any pineapple but really fancied some sweet and sour sauce on my stir-fry so I made up a sauce using stuff in the cupboard… I finely chopped a red onion and fried it in some toasted sesame seed oil with a couple of teaspoons of brown sugar until it began to caramelise. While it was cooking I grated some fresh ginger into the pan and a finely chopped clove of garlic. Then I added a large splosh of mirin (Japanese rice wine), dark soya sauce, a small splash of white wine vinegar, a couple of tablespoons of sweet chilli sauce and a spoon of marmalade (yes – really!). Then I gave it all a quick whizz with a hand blender to blend the onion and ginger into a smooth sauce. Then I thickened it with cornflour (avoid lumps by blending the flour into a small glass of water before adding). You can adjust the sauce to suit your taste by adding more or less of anything you fancy! This worked very well and transformed a simple tofu stir-fry into a tasty sweet and sour supper with vegan prawn crackers too! Yum!
Tagsaquafaba Aubergine Autumn B12 Beans Berlin Breakfast Bristol Cashew cheese Chicken chick pea Chilli Chocolate Christmas Chutney coconut Cookbook Cupcakes curry Dessert Garlic ginger gluten-free Haggis Halloween Ingredients Jamie Oliver lime london Mayo mayonnaise Meatballs Meringue Mexican Mexico Morrocan Mushroom Orange Pesto Porcini Potato Pulses Puri Quick Raspberry Ravioli Rice risotto Roast dinner scrambled tofu Seitan Slut soup Spain Squash Starters Sweetcorn sweet potato squash Taco tamarind Tampopo tempeh Tofu Tomato Turkey Vegan vegan egg vegan pie Vegan seafood Vegfest Veggie haggis Viva! vodka winter squash
Copyright© justbloggs vegan, 2016. Unauthorised use or duplication of this material without written permission from the author is prohibited. Excerpts and links may be used, provided that credit is given to justbloggs vegan at justbloggs.wordpress.com.