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

  1. Wash the rice well and cook in boiling water for 15-20 minutes until tender.
  2. Meanwhile, heat the oil in a wok or large frying pan until very hot, and quickly fry the onion and ginger for 2 minutes.
  3. Toss in the pineapple chunks and juice, button mushrooms and five spice powder and stir-fry for 5 minutes.
  4. 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.