You will need
440 g tin pineapple pieces in syrup
2 T (30 ml) cornflour
2 T (30 ml) soy sauce
1 T (15 ml) Ina Paarman’s Sun-dried Tomato Pesto or paste
3 cm fresh ginger, grated
1 T (15 ml) rice wine or cider vinegar
½ cup (125 ml) water
1 T (15 ml) Ina Paarman’s Chicken Flavour Stock Powder
2 T (30 ml) brown sugar
3 T (45 ml) canola oil
1 medium onion, cut into wedges
2 carrots, cut into rings
1 celery stalk, sliced diagonally
2 leeks, cut into rings
3 cloves garlic, sliced
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
½ English cucumber, unpeeled and sliced into half rounds
Ina Paarman’s Vegetable Spice to taste.
Heat oil in wok and add vegetables in order given, except cucumber and pineapple. Stir-fry until beginning to soften. Add cucumber and pineapple and stir-fry for 1 minute more. Stir pineapple juice mixture and add to vegetables. Bring to the boil.
Season with Vegetable Spice and serve with Crispy Chicken, and Chilli Rice.