Pineapple Stir-Fry Vegetables

Ingredients

• 2 red onions
• 200 g carrots (2 carrots)
• 300 g tomatoes
• 1 Garlic clove
• 4 stalks Thai basil
• 1 kg ripe pineapple (1 ripe pineapple)
• 1 tbsp oil
• 3 Tbsp oyster sauce
• 5 tbsp vegetable broth
• 2 tbsp Soy sauce
• 1 tsp palm sugar (or brown sugar)

Instructions

1. 1.

   Peel the onions, cut them lengthwise in half and slice into wedges.

2. 2.

   Peel the carrots, cut them lengthwise in half and slice into rounds.

3. 3.

   Wash the tomatoes, trim off the stem ends and cut them into small pieces.

4. 4.

   Peel the garlic and finely chop it. Wash the Thai basil, shake off excess water and pluck the leaves.

5. 5.

   Peel the pineapple, cut it lengthwise into quarters, remove the tough core and cut the flesh into about 2 cm pieces.

6. 6.

   Heat the wok. Add oil, swirling to coat. Stir-fry carrots, garlic and onions for 1–2 minutes while stirring. Add pineapple and tomatoes and cook about 5 minutes over medium heat.

7. 7.

   Add oyster sauce, vegetable broth, soy sauce and palm sugar. Continue stirring for 1–2 minutes until the vegetables are cooked through. Sprinkle with Thai basil before serving.