PINEAPPLE AND BEANSPROUT STIR-FRY
vegetarian & really easy to make
Serve this stir fry with boiled rice or egg noodles.
Serves 2
- 1 tablespoon olive oil
- 125g (4 oz) long grain rice
- 1 onion, thinly sliced
- 5 cm (1 inch) piece fresh ginger, grated
- 250g (8 oz) can pineapple chunks in natural juice
- 180g (6 oz) button mushrooms, halved
- ½ teaspoon five spice powder
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 250g (8 oz) fresh beansprouts
- seasoning
Method
- Wash the rice well and cook in boiling water for 15-20 minutes until tender.
- Meanwhile, heat the oil in a wok or large frying pan until very hot, and quickly fry the onion and ginger for 2 minutes.
- Toss in the pineapple chunks and juice, button mushrooms and five spice powder and stir-fry for 5 minutes.
- Flavour with soy sauce and vinegar, toss in the beansprouts and cook for a further 3 minutes until the beansprouts have just wilted. Check the seasoning and serve immediately.