Sweet chili vegetable stir fry

I think stir fry tastes amazing with sweet chili sauce, this is my favourite way to make it.


Ingredients:
A lot of beansprouts, about 100g
A few carrots
A few slices of onion
A few leaves of cabbage (white or green, both work)
A few bell peppers
Sweet chili sauce
Soy sauce
Quorn chicken pieces (or an equivalent alternative to meat, tofu is great in stir-fry too)
Rice or noodles


Cooking:
1) Wash all of the vegetables. Cut the bell peppers and onion into little chunks.

2) Cut the carrots and cabbage into very thin slices. Alternatively, I prefer the carrots chunky so when I have time to spare when I'm cooking this I cut those into chunks and boil them separately before adding them to the pan with the other veg.

3) Put some oil in a large deep frying pan and heat on medium temperature.

4) Throw in the onion and bell peppers, then cover the pan and cook for about 10 minutes. Toss them around the pan every few minutes and make sure they're fairly soft and ready before the next step as the other stuff cooks very quickly.

5) Once they're ready, toss in the beansprouts, carrot slices and cabbage slices. Stir together and cover again for about 5 minutes.

6) Add the quorn or tofu, a good pour of the sweet chili sauce and a dash of soy sauce. Stir together and leave on the heat for a few more minutes.

7) Turn off the heat and just before serving add another pour of the sweet chili sauce and stir together. This'll make sure it's good and spicy if any of the sauce added before got boiled off while cooking.

8) Serve on top of rice or noodles.