Preparation Time
Less than 20 minutes
Cooking Time
10-15 Minutes
Serves
3 - 4 People
Ingredients
- 2 tablespoon cooking oil
- 400 g chicken or pork or peeled king prawn (Tofu for vegetarian)
- 4 garlic groves, finely chopped
- 1 medium onion, cut in 8 slices
- Half red pepper, cut into bite size pieces
- 225 g (8oz) pineapple slices
- 1 small cucumber, unpeeled, halved lengthways and cut into thick slices
- 1 tomato, cut into 4 slices or 4-5 baby tomatoes Half peeled carrot, slice
- 2 spring onion slices
Instructions
Slice 400g (9oz) of chicken, pork or peeled prawns (vegetarians can use the tofu). Slice pineapple, cucumber, tomato into small pieces and cut amedium onion into 8 slices. Heat (2 table spoon) of vegetable oil over the medium heat, add garlic and stir-fry until golden brown or until fragrant, add meat or tofu (for vegetarians) stir-fry until slightly cooked, follow with vegetables. Add the sauce and continue cooking for another 5 minutes. Serve hot over plain or Thai jasmine rice.
Step 1
Slice 400g (9oz) of chicken, pork or peeled prawns (vegetarians can use the tofu).
Step 2
Slice pineapple, cucumber, tomato into small pieces and cut a medium onion into 8 slices.
Step 3
Heat (2 tablespoon) of vegetable oil over the medium heat, add garlic and stir-fry until golden brown or until fragrant, add meat or tofu (for vegetarians) stir-fry until slightly cooked, follow with vegetables.
Step 4
Add the sauce and continue cooking for another 5 minutes.
Step 5
Serve hot with Thai Jasmine rice.