• 100g honey
  • 15g sriratcha
  • 10mls soy sauce
  • 10mls rapeseed oil
  • 2 red peppers
  • 175g baby corn
  • 200g tenderstem broccoli - chopped
  • 1 inch piece of ginger
  • 2 cloves garlic - grated
  • 150g pineapple
  • 100g beansprouts
  • 15g cornflour
  • 50g toasted cashews
  • Handful fresh coriander leaves
  • Rice and extra splash of soy and sriracha to serve


  1. 1

    Prepare all your ingredients. The cooking happens really quickly so you want to have all your vegetables chopped and measured before you begin 

  2. 2

    In a small bowl, mix the honey, sriracha and soy sauce 

  3. 3

    Put the oil in a pan over a medium heat. Add the peppers, corn and broccoli and cook for five minutes. Add a couple tablespoons of water to help the vegetables cook 

  4. 4

    Add the garlic and ginger and cook for a further minute mixing continuously to ensure they don’t burn 

  5. 5

    Add the honey mixture and stir through the vegetables  

  6. 6

    Put the cornflour in a small bowl and add 30mls cold water. Mix till fully dissolved and add this to the pan. The best method it to create a small well in the middle of the pan, pour it in and stir.  

  7. 7

    Add the beansprouts and pineapple and cook for another 5 minutes till the sauce thickens and the vegetables are tender but retain some crunch 

  8. 8

    Add the cashews and coriander leaves and serve over rice with extra soy and sriracha on the side.

Nutritional Details

Each serving provides
  • Energy 1139kj 272kcal 14%
  • Fat 9.6g 14%
  • Saturates 1.7g 9%
  • Sugars 30.0g 33%
  • Salt 0.43g 7%

% of the Reference Intakes

Typical values per 100g: Energy 394kj/94kcal

Each serving provides

36.0g carbohydrate 5.8g fibre 7.2g protein Two of your 5 a day

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