Quick, easy and SO much better than a takeaway. You could use any combination of veg here of course, but this one works well – the mushrooms bring savoury richness, and roasting the veg and pineapple first adds sweet, caramelised flavour. Definitely worth the small amount of extra time. This dish is also vegan (except in the photo, where I added leftover roast chicken…).
1 tin pineapple chunks, juice and chunks separated – keep the juice, c.150ml
2 teaspoons cornflour
1 tablespoon tomato puree
1 tablespoon rice wine, white wine or apple cider vinegar
1 teaspoon sugar
1 teaspoon of soy sauce
1 tablespoon finely chopped ginger
3 cloves crushed garlic
1 chilli, seeds removed if you prefer less heat, finely chopped
1 cauliflower, florets separated
3 stalks of celery
1 red onion
150g mushrooms, sliced
1 tablespoon neutral oil e.g. refined olive oil or rapeseed
1 teaspoon toasted sesame oil
Brown rice or noodles to serve
Pre-heat the oven to 180C / gas 4.
Roast the cauliflower, celery, onion, pepper and pineapple chunks for around 20 minutes, until golden and caramelised.
Meanwhile, fry the sliced mushrooms in the neutral oil until browned.
Thoroughly mix together the sauce ingredients.
Add the chopped ginger, chilli and garlic to the mushrooms for the last minute, then pour in the sweet and sour sauce. Stir in the roast vegetables and pineapple chunks, adding a splash more water if it’s too thick.
Drizzle over the sesame oil and serve on rice or noodles.