Blue Dragon Sweet & Sour Stir Fry Sauce

Blue Dragon Sweet & Sour Stir Fry Sauce is a Chinese-style stir fry sauce made with tomato paste, rice vinegar, pineapple juice and ginger, delivering the perfect balance of sweet and tangy flavour.

Sweet & Sour Stir Fry Recipe

Serves 2

You'll Need:

- 1 tbsp vegetable oil
- 300g raw prawns
- 1 red pepper, sliced
- 1 bok choy, sliced
- 1 pouch Blue Dragon Sweet & Sour Stir Fry Sauce
- Blue Dragon Noodles or steamed rice

Method:

- Heat a wok until very hot and add the vegetable oil.
- Stir fry the prawns for 3 minutes until sizzling.
- Add the red pepper and bok choy and cook for 1 minute.
- Pour in the Sweet & Sour Stir Fry Sauce and heat through for a further minute.
- Toss through cooked Blue Dragon Noodles or serve with steamed rice.

Top Tip: Add a dash of rice vinegar for an extra tangy flavour.

Vegetarian Recipe

For a vegetarian or vegan meal, replace the prawns with tofu, tempeh, plant-based pieces or additional vegetables such as mushrooms, mangetout and broccoli.

Further Serving Suggestions

- Use with chicken, tofu or vegetables
- Add pineapple chunks for extra sweetness
- Pair with stir-fried Asian greens and crunchy vegetables

Mild chilli rating (1/3), Sweet and tangy flavour profile, Ready in just a few simple steps, Suitable for vegetarians and vegans, No artificial colours or flavours, Ideal for stir fries, noodle and rice dishes

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Produce of the EU

Store in a cool, dry place.
Once opened, keep refrigerated and use within 2 days.

Feeling inspired?
We like to add a dash of rice vinegar for a tangy flavour.

For an authentic Sweet & Sour Stir Fry, we use...
Enjoy!!
Serves 2
1 tbsp Vegetable oil
Blue Dragon Sweet & Sour Stir Fry Sauce
300g raw prawns
1 red pepper, sliced
1 bok choy, sliced
Blue Dragon Noodles

Heat: Get your wok really hot, then add a splash of oil.
Sizzle: Stir fry your meat for 3 minutes until nicely sizzling, then add your vegetables.
Stir: After 1 minute, pour in stir fry sauce and heat through for a further minute.
Enjoy: Toss in cooked blue dragon noodles, or serve with steamed rice.

Shipping list - just add:
200g king prawns,
1 bok choy,
1 red pepper,
100g Blue Dragon Medium Egg Noodles
Recipe suggestion:
Sweet & Sour King Prawns
Serves 2
Method:
1. Cook the noodles as instructed on pack.
2. Heat 1 tablespoon of vegetable oil in a wok or frying pan and add the sliced pepper, stir fry for 1 minute.
3. Add the prawns and sliced bok choy along with this sachet of sauce and pre-cooked and drained noodles. Stir fry for 2 minutes.
Serve immediately.
The Classic version of this dish is made with deep fried pork.
Contain wheat gluten

Sachet

Full Product Name:
A Chinese-style stir fry sauce with tomato paste, rice vinegar, pineapple juice and ginger.

Storage:
Store in a cool, dry place. Once opened, keep refrigerated and consume within 2 days.

Usage:
2 Servings

Water, Sugar, White Rice Vinegar (11%), Concentrated Tomato Paste (4%), Modified Maize Starch, Pineapple (2%), Ginger Purée (2%), Pineapple Juice (1.5%), Concentrated Pineapple Juice (1.5%), Salt, Acidity Regulator (Citric Acid), Paprika Extract

May Contain Nuts, May Contain Peanuts
May contain Peanuts and Nuts.

Suitable for Vegans; Suitable for Vegetarians

Blue Dragon

Inspired by the vibrancy of modern Asia, Blue Dragon helps bring authentic flavours and quick, easy meals to your kitchen.

If you love this, why not try Blue Dragon Teriyaki Stir Fry Sauce

AB World Foods Ltd.,
Leigh,
WN7 5RS,
UK.

www.bluedragon.co.uk
AB World Foods Ltd.,
Leigh,
WN7 5RS,
UK.
UK: 0800 0195 617
ROI: 0044 800 0195 617

For an authentic Sweet & Sour Stir Fry, we use...
Enjoy!!

Serves 2
1 tbsp vegetable oil
Blue Dragon Sweet & Sour Stir Fry Sauce
300g raw prawns
1 red pepper, sliced
1 bok choy, sliced
Blue Dragon Noodles

Heat: Get your wok really hot, then add a splash of oil.
Sizzle: Stir fry you meat for 3 minutes until nicely sizzling, then add your vegetables.
Stir: After 1 minute, pour in stir fry sauce and heat through for a further minute.
Enjoy: Toss in cooked Blue Dragon Noodles, or steamed rice.