I came across a recipe for pineapple stirfry quite some time ago but didn't copy it down properly, and only noted that the main ingredients were pineapple and ginger! So I did a search on Allrecipes, which is exactly what is says on the tin. I found a couple of recipes which I modified slightly and came up with a stirfry.
Mark actually cooked it, but I helped to gather the ingredients, which is just as important! We combined water, cornflour, soy sauce with a small amount of the tinned juice and added the chicken. I used the veg we had on hand as well as what the recipe called for, so we were easily over our five a day! We chucked in mangetout (not something we have in very often!), onions, spring onion, mushrooms, carrot, peppers, pineapple and beansprouts. I've just discovered that you can freeze beansprouts, which is great, because I've never been able to use a whole bag before they go brown and rot.
The stirfry came out looking rather grey, which was probably down the mushrooms, but tasted great. The ginger gave it a kick and the veg made it nice and crunchy. It's better for you to make your own rather than using the sugary sauce from a jar, so we'll definitely be doing this again.
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