Ingredients (for two people):
SWEET AND SOUR SAUCE:
1-2 garlic cloves
1 red pepper
1 yellow pepper
bamboo shoots, sliced (1 glass á 175g)
soybean sprouts (1 glass á 300g)
300g pineapple (small can, juice and fruits)
hazelnut oil, for frying
handful of cashews
ginger, fresh (about 10g)
2 tablespoons tomato paste
1 tablespoon agave nectar
200ml vegetable stock
black pepper ground
some sesame, for sprinkling
1 tablespoon cornstarch
alternatively: cashew cream (to thicken)
- Pee onion and cut into wedges. Cut garlic cloves into thin strips. Wash red and yellow pepper, remove core and cut into fine strips. Drain bamboo and soybean sprouts and briefly rinse with cold water. Cut pineapple into small pieces, save the juice.
- Heat a little hazelnut oil in a large pan and fry cashews briefly. Remove cashews from the pan and set aside. Give onion wedges and garlic in the pan and fry with some oil until soft. Add pepper strips and fry for another 5 minutes.
- Peel the ginger and grate finely, add to the pan along with tomato paste and fry together for 1 minute. Add agave syrup to vegetables and continue to fry for another minute over medium heat.
- Pour 200ml pineapple juice and vegetable stock over the vegetables, simmer for a few minutes and let it slightly thicken. Add pineapple pieces, shoots and sprouts. Continue to simmer for another 5 minutes, stirring occasionally, add a little cornflour (mix 1 teaspoon starch with 3 tablespoons water and stir until smooth) or some cashew cream to thicken. Season to taste with salt, pepper, white wine vinegar and soy sauce.
- Heat some vegetable oil (such as hazelnut oil) in a separate pan and fry Okara balls over medium heat until crispy. Prepare rice according to package instructions. Sprinkle sweet and sour sauce with the toasted cashews and sesame seeds before serving, arrange to Okara balls and rice.
Our tip: No time for cooking? Our Okara balls taste quiet delicious with an aromatic sweet and sour sauce from the bottle!
A recipe from Sophie Mathisz