I love the strong flavours in Chinese food, this colourful dish recreates them without all the extra sugar and salt. The bromelain in the pineapple is anti inflammatory and aids digestions. This is healthy and delicious!

 

ส่วนผสม ทำหน้าที่ 2

หัวหอมใหญ่, หั่นบาง ๆ

half a medium pineapple, diced (one inch pieces)

half a teaspoon of tamarind paste

a small handful of dried porcini mushrooms (or shiitake)

a one inch pieces of ginger, สับ

3 gloves of garlic, สับละเอียด

a teaspoon of turmeric

พริกเขียว (พริกหยวก, พริก), diced (one inch pieces)

2 ไปยัง 3 teaspoons of dried chillies (depending on how spicy you like it!)

ช้อนโต๊ะของน้ำหวานหางจระเข้

2 tablespoons of dark soy salt

a tablespoon of toasted sesame oil

น้ำผลไม้ครึ่งปูน

200ก. (7 ออนซ์) ของ บริษัท เต้าหู้, diced (one inch pieces)

a teaspoon of sesame seeds

น้ำมันพืช

เกลือและพริกไทย

วิธี

Heat a small amount of oil in a large lidded pan and sprinkle with salt, stir to coat and fry on a low heat for 5 นาที

In the meantime soak the dried mushrooms in 100ml of hot water and add the tamarind paste to the water

Add the pineapple, ginger, garlic, turmeric, chillies and some black pepper to the onion

Add the green pepper and stir thorough, adding a drop more oil if necessary

Add the soaked mushrooms and tamarind along with the water, the lime juice, ซอสถั่วเหลือง, toasted sesame oil and agave nectar. Stir and bring slowly to the boil, simmer for ten minutes or so, the pepper and onions should still have crunch

เพิ่มเต้าหู้, stir gently so as not to break it up, sprinkle on the sesame seeds, put the lid on and continue to simmer for five minutes

Delicious served with brown rice