Yield: 1 servings
|1 can||Pineapple chunks, juice|
|¼ cup||Soy sauce|
|1 pounds||Skinless fillets, bite sized|
|2 smalls||Green peppers, chunked ot cooked rice|
|¼ teaspoon||Crushed red pepper|
|2 tablespoons||Cooking oil|
|½ cup||Slivered almonds|
Drain pineapple, reserve juice. Set pineapple aside. Combine pineapple juice and cornstarch. Add soy sauce and crushed red pepper. Set aside. In a wok or large skillet stir-fry fish pieces in hot oil 3 minutes; remove from wok. Stir-fry red pepper 1 minute.
Add almonds; stir fry 1 minute more. Stir pineapple juice mixture; add to wok. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add fish and pineapple. Heat through. Serve over rice.