Sweet & sour veggies

Name: Sweet & sour veggies
Total time: 15 min
Yield: 4
Ingredients: 1 teaspoon Schezuan pepper; 2 x 250 g packs cooked brown rice; 1 lemon; 2 tablespoons sweet chilli sauce; 2 large free-range eggs; 2 mixed-colour peppers; 1 bunch of asparagus (300g); 5 cm piece of ginger; 2 cloves of garlic; 1 fresh red chilli; sesame oil; 125 g baby corn; 1 bunch of fresh coriander (30g); 1 heaped teaspoon cornflour; 1 x 227 g tin pineapple chunks in juice; 1 tablespoon runny honey; 2 tablespoons sherry vinegar; 200 g beansprouts; 2 carrots; 200 g sugar snap peas; 1 bunch of fresh mint (30g); 1 lime; low-salt soy sauce

Schezuan eggy rice & crunch salad

Vegetarianv

“Ultimately, 15-Minute Meals is a frame of mind, and I think if you give it a proper go you’ll really get into it. It’s fun, dynamic, no-nonsense cooking. Yes, the first couple of times you cook this recipe it might take a little longer, but that’s OK, it’s not a race. Once you embrace that and get into the spirit of the shortcuts and tips that I’ve given you, you’ll definitely start knocking this recipe out of the park in 15 minutes. Good luck! ”

Serves 4

Cooks In15 minutes

DifficultyNot too tricky

Jamie's 15-Minute Meals Vegetables Fruit

Nutrition per serving

Calories 481 24%
Fat 18.6g 27%
Saturates 3.4g 17%
Sugars 22.6g 25%
Salt 1.0g 17%
Protein 16.5g 33%
Carbs 58.3g 22%
Fibre 10.4g -

Of an adult's reference intake

Jamie's 15-Minute Meals

By Jamie Oliver

BUY THE BOOK

Tap For Method

Ingredients

RICE
1 teaspoon Schezuan pepper
2 x 250 g packs cooked brown rice
1 lemon
2 tablespoons sweet chilli sauce
2 large free-range eggs
STIR-FRY
2 mixed-colour peppers
1 bunch of asparagus , (300g)
5 cm piece of ginger
2 cloves of garlic
1 fresh red chilli
sesame oil
125 g baby corn
1 bunch of fresh coriander , (30g)
1 heaped teaspoon cornflour
1 x 227 g tin pineapple chunks in juice
1 tablespoon runny honey
2 tablespoons sherry vinegar
200 g beansprouts
SALAD
2 carrots
200 g sugar snap peas
1 bunch of fresh mint , (30g)
1 lime
low-salt soy sauce

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie's 15-Minute Meals

By Jamie Oliver

BUY THE BOOK

Tap For Ingredients

Method

Get your ingredients out and a food processor (coarse grater & fine slicer), then place a large frying pan on a medium heat and a wok on a medium heat.
Crumble 1 teaspoon of Schezuan pepper and 2 x 250g packs of cooked brown rice into the frying pan and squeeze in the juice of 1 lemon, tossing regularly.
Tear the seeds and stalks out of 2 mixed-colour peppers, trim 1 bunch of asparagus (300g) and slice everything into 2cm chunks.
Peel a 5cm piece of ginger and 2 cloves of garlic, then finely chop along with 1 fresh red chilli. Place in the wok with 2 tablespoons of sesame oil. Add the peppers, asparagus and 125g of baby corn, tossing regularly.
Roughly slice the stalks from 1 bunch of fresh coriander (30g) and add to the wok (reserving the leaves).
Trim 2 carrots and coarsely grate in the processor. Swap to the fine slicer and run through 200g of sugar snap peas.
Tip into a large bowl, rip off and toss through the top leafy half from 1 bunch of fresh mint (30g), then dress with the juice of 1 lime and 1 tablespoon of sesame oil, and season to taste with soy sauce.
Toss 1 heaped teaspoon of cornflour with the veg in the wok, followed by 1 x 227g tin pineapple chunks (juice and all), 1 tablespoon of runny honey, 2 tablespoons of sherry vinegar and 200g of beansprouts. Toss well and season to taste with soy sauce.
Push the rice to one side of the pan, then pour 2 tablespoons of sweet chilli sauce into the space and let it bubble.
Crack in 2 eggs and stir, gradually pulling in the rice. Serve everything sprinkled with coriander leaves.

Jamie's 15-Minute Meals

By Jamie Oliver

BUY THE BOOK