Sweet Chilli Stir Fry

Ingredients

• 2 tablespoons vegetable oil
• 2 thin slices peeled root ginger, finely chopped
• 2 garlic cloves, peeled and thinly sliced
• 200 g sweet chilli flavoured tempeh (e.g. Tiba Tempeh Sweet Chilli Pieces)
• 150 g sugar snap peas
• 1 red pepper, deseeded and roughly chopped
• 1 pack baby sweetcorn
• 1 sachet (120 g) sweet chilli stir fry sauce

To serve

• cooked rice
• spring onions
• sesame seeds

Method

Heat the oil in a wok or large frying pan, then add the ginger and garlic. Fry for 20-30 seconds or until fragrant.

Add the tempeh, sugar snap peas, red pepper and baby sweetcorn, and cook for 3-4 minutes. Then add the sweet chilli stir fry sauce, stir well, then cook altogether for an additional 5-10 minutes until the sauce coats the vegetables and the tempeh.

Serve with the cooked rice, spring onions and sesame seeds.