Ingredients: half a small pineapple 1 green pepper -- de-seeded and -- halved 1 tablespoon cornflour 2 teaspoons soy sauce 5 tablespoons cider vinegar 1 tablespoon clear honey 3 tablespoons sunflower oil 1 large onion -- sliced thinly 1 clove garlic -- chopped finely 125 grams unsalted peanuts -- shelled (4oz) 1 225 gram can bamboo shoots -- drained and sliced -- thinly (8oz) 1 230 gram can water chestnuts -- drained and sliced -- thinly (8oz) Directions:Cut the skin from the pineapple. Cut the flesh into slices, stamp out the cores with an apple corer or cut them out with a knife. Cut the flesh into 2cm (3/4 inch) dice. Cut the pepper into 2cm (3/4 inch) squares. Put the cornflour into a bowl and gradually mix in the soy sauce, vinegar and honey. Heat the oil in a wok or large frying pan on a low heat. Put in the pepper, onion and garlic and stir-fry them for 2 minutes. Put in the peanuts, bamboo shoots and water chestnuts and stir-fry for 2 minutes more. Mix in the pineapple. Stir the cornflour mixture. Pour it into the pan. Simmer, stirring, until the mixture thickens to a small amount of glossy sauce. Take the pan from the heat and serve as soon as possible |