Below is the recipe as taught to me but I often use different vegetables depending on what I have left over. I always use carrot and pineapple, plus sometimes pak choi, cabbage, kale, red pepper. The list is endless. And again I usually add noodles, but you could serve this over rice.
Serves 2 greedy adults or 4 children
1 small onion, thinly sliced
1 garlic clove, crushed
100g cauliflower, cut into bite sized pieces
1 carrot
1 cucumber
8 baby corn
220g pineapple chunks (keep the juice)
70g snow peas or green beans
1 chopped red chilli (optional) or 1 tsp hot chilli flakes
2 tomatoes, roughly chopped (optional)
1 tbsp cooking oil
2 layers of noodles
1 handful of cashew nuts (optional)
Sauce
2 tbsp lime or lemon juice
2 tsp sugar
2 tbsp fish sauce (leave out if vegetarian or vegan)
2 tbsp oyster sauce (use vegetarian oyster sauce if vegetarian/vegan)
2 tbsp soy sauce
6 tbsp tomato ketchup
50ml reserved pineapple juice + water or stock
Cook the noodles according to the instructions on the packet. Drain when cooked and leave in cold water to stop them cooking and sticking.
Mix the sauce ingredients together in a bowl apart from the juice/water.
Prepare the cauliflower, carrot, snow peas, and baby corn and chop into bite sized pieces.
Put the oil into a wok and fry the garlic over a high heat until it starts to turn brown. Add the onion and stir fry. Add the cashew nuts (if using), cauliflower and carrot followed by the cucumber, baby corn and pineapple and stir-fry for 2 minutes. Add the chillies, tomatoes and peas and stir fry for another minute until all the vegetables are cooked. Add the sauce ingredients and noodles and stir to combine. Add as much or as little of the reserved juice/water to make it the consistency you like. Serve immediately.
Cooked chicken or pork can be added at the start with the garlic if wished.
The trick is to prepare everything before hand as once you start stir frying the dish is pretty much done in a matter of minutes.
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