Sweet and sour peanuts

Yield: 4 servings

Measure Ingredient
\N \N Half a small pineapple
1 \N Green pepper; de-seeded and
\N \N ; halved
1 tablespoon Cornflour
2 teaspoons Soy sauce
5 tablespoons Cider vinegar
1 tablespoon Clear honey
3 tablespoons Sunflower oil
1 large Onion; sliced thinly
1 \N Clove garlic; chopped finely
125 grams Unsalted peanuts; shelled (4oz)
1 \N 225 gram can bamboo shoots; drained and sliced
\N \N ; thinly (8oz)
1 \N 230 gram can water chestnuts; drained and sliced
\N \N ; thinly (8oz)

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 (¾ inch) dice. Cut the pepper into 2cm (¾ 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@...> on Oct 19, 1998

Similar recipes