Serves: 4 Preparation: 10 mins Cooking time: 15 mins Cost/person: £1.30 + cost of rice Ingredients: 500g jar Uncle Ben’s Light Sweet and Sour Sauce 1 red pepper, finely sliced 1 yellow pepper, finely sliced 1 red onion, finely sliced 200g mushrooms, wiped and sliced in half 1 medium courgette, sliced lengthways and finely sliced into half moon shapes 1 large carrot, peeled ½ packet fresh coriander, chopped
Method: 1. In a large non-stick pan heat 3 tbsp sunflower or vegetable oil. Add the peppers and fry on a high heat for 3 minutes 2. Now add the onion and mushrooms and fry for a further 3 minutes. Next, add the courgette and continue to fry for a further 2 minutes, turning down the heat slightly if the vegetables are looking a bit too crispy around the edges 3. Now take the peeled carrot and continue to peel ribbons of it straight into the pan until you can’t peel any more without peeling your fingers! Add the Uncle Ben’s Light Sweet and Sour and soy sauces and continue to cook over a gentle heat for a further 3 – 5 minutes until the vegetables are cooked through 4. Remove the pan from the heat and stir through the coriander 5. To serve: Serve on a plate of Uncle Ben’s Express Long Grain or Egg-Fried Rice Top Tip: For a really quick meal, replace most of the vegetables with a large pack of ready sliced stir-fry vegetables, making sure you keep the mushrooms for texture and the coriander for flavour. Recipe from Uncle Ben’s