Our recipe uses ingredients you probably already have tucked away in your kitchen cupboards. It’s packed with fresh sweetness and subtle sourness, the perfect combination.
You can use tamari instead of soy sauce if you want to make this gluten-free.
Cook the rice as per packet instructions, then keep the saucepan covered and leave it to one side.
Meanwhile heat a little oil in a frying pan on a medium to high heat. Once hot, fry the garlic and ginger for 1 minute. Then add in the cauliflower and onion, and fry for a further 5 minutes.
Add the red and green peppers and fry for 2 minutes.
Meanwhile, in a small bowl combine the soya sauce, apple cider vinegar, sugar, tomato puree and add to the frying pan along with the pineapple chunks and pineapple juice.
Next in a small bowl combine the cornstarch with 2 tbsp water then add the mixture to the pan. Cook for 8-10 minutes until the sauce has thickened.
Print