Serves 2
Ingredients
Method
Begin by mixing the sherry and cornflower to a smooth paste. Add the pineapple juice, ketchup, soy sauce, sugar and red wine vinegar. Mix well and set on one side.
Next, heat 1 tbsp of the oil in a wok or large non-stick pan over a low heat. Add the Quinova and fry gently for 5-10 minutes, turning frequently. Season well.
Add the remaining oil to the pan/wok along with the pepper, mange tout and cashew nuts. Fry together for 2-3 minutes with the Quinova. Pour in the sauce, toss and serve immediately.
Serve with rice or noodles.
© Quinova
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