A stir-fry that comes together in minutes, built on a bottle of bottled sauce and whatever protein and vegetables you can muster. The Kikkoman does most of the heavy lifting, so you just need to cut and cook. Serve over rice.

Serves 2. 25 minutes, 15 at the stove.

About 850 calories a serving, 51 g protein, 111 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in a pot of salted water, bring to a boil, then reduce heat and cover until cooked through, about 18 minutes.18 min
2. While rice cooks, cut 12 ounces pork or chicken into bite-sized pieces and chop 8 ounces bell peppers or other vegetables into bite-sized pieces.
3. Heat 2 tablespoons oil in a large pan or wok over high heat until shimmering. Add the pork and cook, stirring often, until it loses its raw colour and begins to brown, about 5 minutes. Scoop it onto a plate.5 min
4. Add the vegetables to the same pan and cook, stirring, until they soften slightly, about 3 minutes. Return the pork to the pan.3 min
5. Pour the entire bottle of sweet and sour sauce into the pan and stir constantly until the sauce thickens and clings to the pork and vegetables, about 2 minutes. Taste and adjust salt if needed.2 min

Note Swap pork for shrimp or tofu if you prefer. Leftovers keep in the fridge for three days and reheat well. Serve over the cooked rice, or stretch it with a side of steamed bok choy or another green vegetable.