Servings
4
Prep time
Cook time
Recipe
Ingredients
- 120mL water
- 60mL rice-wine vinegar
- 50g rapadura or coconut sugar
- 3 tbsp ketchup
- 2 tbsp tamari
- 1 tbsp ginger root, finely grated
- 2 tsp tapioca flour
- 2 tbsp cold water
- 1 tbsp olive oil
- 2 carrots, sliced
- 1⁄2 head cauliflower, broken into florets
- 2 cloves garlic, minced
- 1 bunch broccolini, halved
- 1 red capsicum, diced
- 1⁄4 pineapple, diced
Method
- Place the water, rice-wine vinegar, sweetener, ketchup, tamari and grated ginger into a small saucepan and bring to a simmer for 3-4 mins.
- Make a slurry by combining the tapioca and 2 tbsp water. Pour into the sauce, stir and turn off the heat (add more water if it becomes too thick as it cools).
- Prepare the vegetables. Heat the oil in a wok or frypan.
- Add the carrot and cauliflower and stir-fry for 3-4 mins. Add the garlic and the rest of the vegetables and stir-fry until cooked to your liking.
- Mix through the pineapple and sauce and stir well for 1-2 mins only (you just want to heat it through).
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