Sweet and Sour Veggies with Bulgur Wheat
Nutrition per serving
| Calories | 476 kcal |
| Protein | 17.4 g |
| Carbs | 94.3 g |
| Fats | 6.2 g |
| Saturated Fat | 0.9 g |
| Monounsaturated Fat | 3.5 g |
| Polyunsaturated Fat | 1.2 g |
| Sugars | 14 g |
| Fiber | 23.2 g |
| Sodium | 1,598 mg |
Ingredients
| Vegetable Stock Cube | |
| Green Bell Pepper (capsicum) | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Vinegar, Rice | |
| Soy Sauce (tamari) | |
| Bulgur Wheat | |
| Garlic | |
| Carrot | |
| Peas, Snow/Snap/ Mangetout | |
| Baby corn | |
| Olive Oil |
Preparations
1. Peel and dice garlic.
1. Peel and dice garlic.
2. Core peppers and slice into bite-sized pieces.
3. Thinly slice spring onions.
4. Cut the carrot into thin batons.
1. Bring 220ml of water with the vegetable stock pot to boil. Remove from heat, add the bulgur wheat, cover pot and set aside for 25 minutes until liquid absorbs.
1. Bring 220ml of water with the vegetable stock pot to boil. Remove from heat, add the bulgur wheat, cover pot and set aside for 25 minutes until liquid absorbs.
2. Meanwhile, heat a teaspoon of olive oil in a frying pan over a medium-high heat. Add the peppers, baby corn, mangetout, and carrot and stir fry for 4-5 minutes.
3. Combine the soy sauce, vinegar and a pinch of sugar in a small bowl and set aside.
4. Add the garlic and white part of the spring onion to the frying pan and cook for 30 seconds.
5. Stir in the soy sauce mixture and bring to a gentle simmer. Simmer for 2 minutes.
6. Serve in a bowl with bulgur wheat on the side with a sprinkle of the spring onions.