Updated: Apr 14
This month is World Hunger Month and I have used some inexpensive ingredients to create this tasty dish. For the delicious sweet and sour sauce, I have used Rugani veggie pineapple juice which is one of the products you can purchase in-store at Food Lovers Market nationwide which is aimed at raising awareness and funds for meals by encouraging consumers to purchase selected partner products in any Food Lover’s Market. When you buy any of these products, bought between 1 May and 28 May 2019, will contribute the required R0.90c FoodForward SA needs to provide one hungry South African with a meal.
You will need:
Measuring cups and spoons
Time: 30-40 minutes
150g of pineapple
1 clove of garlic
8 tablespoons of soya sauce
Dash of chilli
2 tablespoons of tomato paste
3 tablespoons of sugar
1/3 cup of Rugani Veggie pineapple juice
1/2 handful of fresh coriander
700 g of stir fry veg I used a mixture of
Salt and pepper
1 Tablespoon of oil
1 Tin of FLM Butter Beans or 1 cup of cooked butter beans.
Rice for 6 servings
Oil for frying the bean balls
Fresh coriander for garnishing
2/3 cup of flour
1/2 cup of corn flour
1 cup of soda water
Pinch of salt
Place your rice on the stove to cook.
Chop up all your stir fry veg.
Place all the ingredients for the sweet and sour sauce into a blender and blend until smooth.
Remove the sauce from the blender and place in a small pot on the stove to slowly start to simmer on medium heat.
Heat up your tablespoon of oil in a frying pan and add your garlic and sauté for about 1 minute.
Add in the stir fry veg and slowly start to cook adding salt and pepper for flavour.
Once the stir fry veg has cooked through turn the heat off.
Start making you tempura batter by mixing together all the dry ingredients and leaving out the soda water for now.
Start heating up a pot with a shallow amount of oil of your choice. While the oil is heating make sure your beans are rinsed and patted dry.
Add the soda water to the tempura batter and mix until a thick batter forms. Place the beans into the batter mixture.
Using a tablespoon place 2-3 beans covered in batter and place the ball into the hot oil for 2-3 minutes.
Repeat for the rest of the beans.
Once cooked place them on some parchment paper to drain as much oil off as possible.
In a bowl cover the beans with the sweet and sour sauce.
Dish up your serving of rice and stir fry veg and place a good amount of beanballs on top with some freshly chopped coriander and enjoy.