Ingredients:
440 g can pineapple pieces in natural juice, drained
1 tablespoon olive oil
1 teaspoon sesame oil
2 teaspoons crushed garlic
1 large onion, thinly sliced
300 g chicken (or beef or tofu), sliced into bite
size strips
3 cups stir fry vegetables (eg. julienne carrot,
capsicum, snow peas, bok choy, mushrooms)
1-2 tablespoons oyster sauce
1 tablespoon reduced salt soy sauce Chilli or sweet
chilli sauce to taste
¼ cup water, if necessary
Fresh coriander, roughly chopped Noodles or rice
Serves 4
Method:
Heat oils together in large wok.
Over medium heat saute garlic and onion for 2-3
minutes (or until onion goes transparent).
Turn the heat up to high and add chicken (or other
meat) and cook for three minutes.
Add vegetables and pineapple and cook for further two
minutes or until tender.
Add all sauces and water as required. Stir until
heated through.
Sprinkle with coriander and serve immediately with steamed
noodles or rice.
Nutrition information per
serve:
Energy 1853 kJ
Protein 24 g
Fat 7 g
Carbohydrate 63 g
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