A sugar free, vegan take on sweet & sour (General Tso's to Americans) takeaways. It looks and tastes like the real deal, but is healthy and cheap and really quick to make!
- 1 tbsp toasted sesame oil
- 2 cloves of garlic, minced
- 1 inch (2 1/2cm) knob of fresh ginger, grated
- 1/4 cup water
- 1 tbsp tamari
- 1 tbsp rice vinegar
- 2 tbsp xylitol
- 2 tbsp tomato puree
- 1 tbsp cornflour/cornstarch/tapioca flour
- 3 cups chopped/sliced vegetables (a pre-prepared stir-fry mix without a sauce is perfect, but it's cheaper to finely slice your own peppers, cabbage, mushrooms, cauliflower, beansprouts, etc - use whatever you have on hand!)
- 1 tbsp coconut oil
- cooked rice or noodles, to serve
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Fry the garlic and ginger in the sesame oil for 30 secs, then add in the rest of the sauce ingredients and whisk until smooth. Bring to the boil and then simmer for 3-5 mins, until sauce is thickened (leave longer if it's too thin, add a little water and take off the heat if it's too thick). Set aside.
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Heat the coconut oil in a frying pan or wok over a medium-high heat and stir fry the vegetables for just a few mins until cooked but still slightly crunchy.
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Toss the vegetables in the sauce to coat, and serve over rice, noodles or even spiralized vegetable noodles, if you like.