30 ml (2 tbs) vegetable oil
2 cloves of garlic, finely minced
15 ml (1 tbs) fresh ginger, finely chopped
1 pineapple, peeled, cored and cut into bite-size chunks
5 ml (1 tsp) soy sauce
5 ml (1 tsp) thai fish sauce
15 ml (1 tbs) sugar
125 ml (1/2 cup) Peppadew® Jalapeño slices, drained and sliced
Heat the oil in a large frying pan. Add the garlic and ginger and cook briefly. Add the pineapple and stir-fry for 2 minutes, until the edges turn golden.
Add the soy sauce, fish sauce and sugar. Continue to stir-fry until the pineapple begins to colour and caramelize.
Stir in the Peppadew® Jalapeño slices and transfer to a serving dish. Serve at once.