Tuesday, 10 March 2009
Stir-fried pineapple with ginger (and garlic and lime!)
Here is an unusual savory pineapple side dish. It is just bursting with zip, tang and heat. There is so much going on here that it may outshine the main course, so make sure it is something really able to stand up to it.
The original recipe is in India's 500 Best Recipes, which I have written about before. However, there is no indication as to where it originates (not all of the recipes are from India, despite the book's title). The soy sauce suggests that it a Southeast Asian source might be more likely than an Indian one. Not that it matters when it tastes this good.
You could probably substitute tinned pineapple, but make sure it is not sweetened. Or then again, that might be another interesting variation you could offer as a dessert...
Stir-fried pineapple with ginger
1 tbsp vegetable oil
2 cloves garlic, chopped finely
1/4 onion, sliced thinly
5 cm piece fresh ginger, peeled and sliced into fine matchsticks
2 tbsp light soy sauce
Juice of 1/2 lime
1 fresh red chilli, seeded and sliced finely
1 Trim and peel the pineapple. Cut in quarters lengthwise and cut out the core. Chop into bite-sized pieces.
2 Heat the oil in a wok or frying pan. Stir-fry the garlic and onion over a medium heat for 2-3 min, until golden. Do not let garlic burn or it will become bitter.
3 Add the pineapple. Stir-fry for about 2 min, or until the pineapple pieces start to turn golden on the edges.
4 Add the ginger, soy sauce, lime juice and chilli.
5 Toss the mixture together until well mixed. Cook over a low heat for a further 2 min. Serve the pineapple as an accompaniment to grilled meat or strongly flavoured fish.