Vegetarian Sweet And Sour With Quorn Crispy Nuggets

1. Preheat the oven to 200 degrees Celsius (390 Fahrenheit, 180 fan oven).
2. Arrange the Quorn Crispy Nuggets on a baking tray and bake for 15 minutes until golden.
3. To make the rice, rinse it with cold water until the water runs clear, then add it to a pan set over a medium heat.
4. Cover the rice with the water, add the salt, and place a lid on the pan.
5. Leave it to cook until all the water is evaporated.
6. Remove the pan from the heat, but still leave the lid on for 5 minutes for the rice to fluff up.
7. To make the sauce, add the cornflour to a large bowl, pour over 2 tablespoons of the pineapple juice, and mix well to get a smooth paste.
8. Add the rest of the sauce ingredients and give it a good stir.
9. When the rice and nuggets are ready, heat up the vegetable oil in a wok or large frying pan set over a high heat, add the peeled and chopped garlic and ginger, and chopped spring onions.
10. Stir fry for 30 seconds, then add the roughly chopped peppers and stir fry for a further 1 to 2 minutes - they do not need to be completely tender.
11. In go the pineapple chunks and nuggets together with the sauce.
12. Give everything a good stir for the sauce to thicken.
13. Garnish with fresh parsley and serve with the cooked basmati rice.

Recipe by My Gorgeous Recipes.