Triple "S" Stir-fry

The three S's of this stir-fry are "Sweet'n'Sour'n'Spicy"! It's a simple dish that's filling and delicious, but takes less than half an hour to make. It's also an excellent way to use up leftover rice. The beautiful trio of flavours provide a rich depth to every mouthful. Balance out the flavours to your personal preference. If you like spice, add more spice. If you like sour, add more sour. Personalize it to your taste!

Makes 4 portions

Ingredients:
- drizzle of olive oil
- 1 large onion, roughly chopped
- 1 green bell pepper, halved lengthwise and sliced
- 1 red bell pepper, halved lengthwise and sliced
- 4 carrots, sliced into discs
- handful of mushrooms, sliced
- 1 clove of garlic, crushed
- juice of 1/2 a lemon
- juice of 1 lime
- large drizzle of honey
- 1 tsp garlic powder
- 2 tsp chili powder
- 1/2 to 1 tsp cayenne, to taste
- pinch of salt
- pinch of pepper
- 4 cups prepared rice

Method:

1. Heat the olive oil in a hot pan.

2. Toss in the onion, peppers, and carrots and cook until soft.

3. Stir in mushrooms and crushed garlic.

4. Pour in the lemon and lime juice to get some awesome sizzling action going!

5. Drizzle a spoonful or two of honey across the top of the veggies and mix in.

6. Sprinkle in the garlic, chili and cayenne powders, as well as the salt and pepper. The honey will help the spices really stick to the veg.

7. Let simmer 1-2 minutes, then serve hot over rice.