I was about 25 by the time I started cooking properly. Before this I just didn’t seem to have the energy or really want to attempt to produce proper dishes. It was only really after I met my girlfriend that I became passionate about food and the potentially unlimited possibilities that could be created with fresh ingredients.
Anna helped teach me the basics and I was well on my way. Now I’m the one that suggests trying new dishes and creates them for both of us. Once in a while though Anna will come up with a recipe and cook it for us. Even though I love being in the kitchen cooking, it is enjoyable taking a night off here and there!
Last night she produced this delicious oriental, vegetarian dish that has a healthy balance of the sweet and the sour. I wanted to share this recipe with you because I’m sure you’ll love it as much as I did. Enjoy!
1/2 x Red Pepper (roughly chopped)
1/2 x Yellow Pepper (roughly chopped)
1/2 x Red Chilli (finely sliced, seeds removed)
1 x Red Onion (sliced)
1inch x Fresh Root Ginger (grated)
2 x Garlic Cloves (finely sliced)
Large Handful x Sugar-Snap Peas (diagonally sliced)
Handful x Frozen Sweetcorn
2 x Spring Onions (chopped)
1 tsp x Cornflour
1/2 tsp x Chinese 5-Spice
2 tbsp x Soy Sauce
1 tbsp x Rice Wine Vinegar
1 x 227g Tin Pineapple Chunks (including juice)
1 tbsp x Tomato Ketchup
1. Heat a large frying pan or wok and add the sesame oil. Once hot, add the peppers for 3-4 minutes, then add the red onion and spring onion for a further few minutes.
2. Add the sugar-snap peas as well as the garlic, ginger and chilli to the pan. Slice the coriander stalks and add to the dish for 2-3 minutes.
3. Add the cornflour, soy sauce, rice wine vinegar, pineapple (with the juice), ketchup and 5-spice and then add the frozen sweetcorn for the last few minutes of cooking. Taste and adjust the seasoning as required.
Garnish with the Coriander leaves and serve with Egg Fried Rice