Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cook the rice following packet instructions. Fry the onion and aubergine in the oil in a wide shallow pan with a lid on until golden and softened. Stir every few minutes.
Mix the sugar and vinegar in a small bowl. Add the soy sauce and stir until the sugar dissolves. Add the cornflour and stir until it has dissolved.
Add the beans and red chilli to the pan and cook for 4 minutes with the lid on. Add the sweet and sour mix, stir and continue cooking for a further 2 minutes with the lid on. Serve with the rice and extra soy and chillies on the side.