| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 100 |
g |
Broccoli; cut into small |
|
|
; florets (4 oz) |
| 2 |
ts |
Oil |
| 1 |
|
Red pepper; diced |
| 1 |
|
227 gram tin water chestnuts; drained and sliced |
|
|
; (8 oz) |
| 1 |
|
227 gram tin pineapple in juice; cut into chunks, |
|
|
; juice reserved (8 |
|
|
; oz) |
| 2 |
ts |
Cornflour |
| 4 |
ts |
Schwartz Sweet & Sour Seasoning |
| 1 |
tb |
Light soy sauce |
| 350 |
g |
Cooked; peeled prawns, |
|
|
; defrosted if frozen |
|
|
; (12 oz) |
INSTRUCTIONS
Blanch the broccoli in boiling water for 2-3 minutes and drain. Heat
the oil in a large frying pan or wok and add the broccoli and pepper.
Stir fry for 2-3 minutes. Add the water chestnuts and pineapple
chunks.
Blend the cornflour with the Sweet & Sour Seasoning, soy sauce and
juice from the pineapple. Add to the pan. Bring to the boil, stirring
until thickened. Stir in the prawns and heat through.
Serve with rice or noodles.
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