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1 Lebanese cucumber
3 spring onions (scallions)
1 tomato, cut into small wedges
1 red capsicum (bell pepper), deseeded and cut into bite-sized pieces
100g (3.5 oz) fresh pineapple, cut into bite-sized pieces
1 onion, cut into wedges
3 tbsp fish sauce
2 tbsp white vinegar
3 tbsp white sugar
2 tsp cornflour (cornstarch)
2 tbsp vegetable oil
3 garlic cloves, finely chopped
500g (1.1 lb) chicken thigh, thinly sliced
vegetable oil for frying
Prepare all your vegetable first. Cut small chunks from the sides of the cucumber so that you avoid the middle seedy part. Discard the seeds. Finely slice the pale part of the spring onion and then slice the green parts into batons. Cut up all the remaining vegetables too.
Whisk together fish sauce, white vinegar, sugar and cornflour. Set aside for later.
Heat vegetable oil in a wok over high heat. Add garlic and onion and stir-fry for a few seconds. Then add the chicken and stir-fry for 3-4 minutes or until almost cooked. Add the capsicum and stir-fry for half a minute. Then add the tomato, cucumber and pineapple and stir-fry for another minute. Pour over the fish sauce mixture and stir-fry until thick and glossy.
Remove from heat and toss through green part of the spring onions.
Sensational Dish
All the ingredients combined make this dish….which includes the cucumber. Cook it as the recipe dictates first then if you need to adjust it to your taste then do so, but at least give it a chance. I’ve have cooked this over and over and I’m just now handing the recipe over to someone else to try.
Excellent and fast!
The pineapple makes this dish so good! I replaced cucumber with a zucchini ( only because I had it, but no cukes), and it was so tasty! Worked like a sponge getting all the flavours and juices.
Great in taste and in looks:)
Tastes wonderful and is extremely easy to make – I would only cut the cucumber smaller next time or omit it totally, otherwise, a perfection:)