| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Sainsbury’s, Sainsbury5 |
4 |
servings |
INGREDIENTS
|
|
Half a small pineapple |
| 1 |
|
Green pepper; de-seeded and |
|
|
; halved |
| 1 |
tb |
Cornflour |
| 2 |
ts |
Soy sauce |
| 5 |
tb |
Cider vinegar |
| 1 |
tb |
Clear honey |
| 3 |
tb |
Sunflower oil |
| 1 |
lg |
Onion; sliced thinly |
| 1 |
|
Clove garlic; chopped finely |
| 125 |
g |
Unsalted peanuts; shelled (4oz) |
| 1 |
|
225 gram can bamboo shoots; drained and sliced |
|
|
; thinly (8oz) |
| 1 |
|
230 gram can water chestnuts; drained and sliced |
|
|
; thinly (8oz) |
INSTRUCTIONS
Cut the skin from the pineapple. Cut the flesh into slices, stamp out the
cores with an apple corer or cut them out with a knife.
Cut the flesh into 2cm (3/4 inch) dice. Cut the pepper into 2cm (3/4 inch)
squares.
Put the cornflour into a bowl and gradually mix in the soy sauce, vinegar
and honey.
Heat the oil in a wok or large frying pan on a low heat. Put in the pepper,
onion and garlic and stir-fry them for 2 minutes.
Put in the peanuts, bamboo shoots and water chestnuts and stir-fry for 2
minutes more. Mix in the pineapple.
Stir the cornflour mixture. Pour it into the pan.
Simmer, stirring, until the mixture thickens to a small amount of glossy
sauce.
Take the pan from the heat and serve as soon as possible.
NOTES : This is a dish with a definite Chinese character. Assemble all the
ingredients before you start to cook and you will find it easy and very
quick to make. Serve this with plain rice.
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest by Alan Hewitt <alan@atoc.demon.co.uk> on Oct
19, 1998
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