Thai (?) stir fry
This is the recipe for the dish I cooked Monday night at Whitby.
Serves: 4
Ingredients: 1 fresh pineapple, 1 onion, 2 carrots, 1 capsicum (yellow or orange work best, as it's quite a sweet dish), a few cloves of garlic, some fresh ginger root (half an in length or so)
Preperation: Boil some rice.
Finely chop the garlic and cut the ginger into thin strips. Heat a tablespoon of olive oil in a wok or frying pan, then add the garlic and ginger, allowing the garlic to brown. Add the onion, chopped, the the carrot, sliced. Cut the half pineapple into large chunks, and squeeze a portion of the remaining half into the pan, topping up as it evaporates. (If you want, you can cover the wok slightly so that the carrots and pepper steam to aid in their cooking).
Serves: 4
Ingredients: 1 fresh pineapple, 1 onion, 2 carrots, 1 capsicum (yellow or orange work best, as it's quite a sweet dish), a few cloves of garlic, some fresh ginger root (half an in length or so)
Preperation: Boil some rice.
Finely chop the garlic and cut the ginger into thin strips. Heat a tablespoon of olive oil in a wok or frying pan, then add the garlic and ginger, allowing the garlic to brown. Add the onion, chopped, the the carrot, sliced. Cut the half pineapple into large chunks, and squeeze a portion of the remaining half into the pan, topping up as it evaporates. (If you want, you can cover the wok slightly so that the carrots and pepper steam to aid in their cooking).