Intro:
For when you want a sweet + spicy twist. This stir-fry adds pineapple for a tropical touch and a kick of chilli. Perfect with jasmine rice.

Ingredients (serves 2–3)

• 1 tbsp oil

• 2 cloves garlic, minced

• 1 inch ginger, minced

• 1 small red onion, sliced

• 1 red capsicum, sliced

• 1 green capsicum, sliced

• 1 cup pineapple chunks (fresh or canned, drained)

• 1 cup snap peas or green beans

• 1 carrot, thin strips

• 2 tbsp soy sauce

• 1 tbsp maple syrup or honey

• 1 tbsp rice vinegar

• 1 tsp chilli sauce or chilli flakes (adjust to taste)

• 1 tsp cornstarch + 2 tbsp water

• Garnish: sesame seeds, cilantro, spring onions

• To serve: steamed rice or noodles

Method

1. Whisk soy sauce, maple syrup, rice vinegar, chilli, and cornstarch slurry.

2. Heat oil; add garlic & ginger, stir ~30 seconds.

3. Add onion, carrot; stir for 1–2 minutes.

4. Add capsicums, snap peas; stir 3–4 minutes until crisp-tender.

5. Add pineapple, then pour sauce over. Stir for 1–2 minutes until veggies get coated and sauce thickens.

6. Serve immediately with rice. Garnish.

Tips

• If using canned pineapple, choose chunks in juice (not syrup) and drain well.

• You can toss in cashews or peanuts for crunch.

• Adjust sweetness vs spice to your audience: more honey or more chilli depending on preference.