SWEET & SOUR

A little sweet; a little sour… what’s not to like? This lip-licky, sticky side dish is the perfect match for your Korean Sweet Chilli sausages.

Preparation

25 MIN

Cook Time

35 MIN

Serves

2-3

Difficulty

Medium

HOW TO COOK IT

Sizzle the sausages

Prepare the Sweet & Sour
Place the sesame oil, garlic and ginger into a small saucepan and brown for 2 minutes. Add the tomato paste, vinegar, sugar and water and bring to the boil, then simmer for 15 minutes. Add the red onion, green pepper, carrot and a little more water if required. Bring to the boil then simmer for a further 7-8 minutes, depending on how soft you prefer your veg. Finally mix the cornflour with a small amount of water until it has a milk-like appearance. Add the cornflour mixture and chopped coriander to the sauce and stir for a minute. Add salt and pepper to taste.

SERVE

With Korean Sweet Chilli sausages, steamed rice and Asian greens.

NUTRITION

per 497g serving

Calories

373

Carbs

26g

Sugar

18g

Fat

14g

Salt

1.9g

Protein

33g

INGREDIENTS

  • 6 Korean Sweet Chilli sausages
  • 1 teaspoon sesame oil
  • 1 clove garlic, finely chopped
  • 1 teaspoon finely chopped ginger
  • 1 tablespoon tomato paste
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • ½ pint water
  • 1 red onion, roughly sliced
  • 1 green pepper, sliced into 10mm strips
  • 1 large carrot, sliced into small batons
  • 1 teaspoon cornflour
  • 5-8 sprigs coriander, chopped
  • Salt and pepper to taste
  • Steamed Rice
  • Asian Greens

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