Ingredients with Measurements:
- 1 lb. Pagoda-Tree fruit, peeled and sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1/2 cup pineapple chunks
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1 tbsp. soy sauce
- 1 tbsp. cornstarch
- 1/4 cup water
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Wok or large frying pan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a small bowl, mix together rice vinegar, ketchup, brown sugar, and soy sauce. Set aside.
2. In a separate bowl, mix cornstarch and water until smooth. Set aside.
3. Heat vegetable oil in a wok or large frying pan over medium-high heat.
4. Add sliced Pagoda-Tree fruit and fry until golden brown. Remove from the pan using a slotted spoon and place on paper towels to drain excess oil.
5. In the same pan, sauté sliced bell peppers and onions until they are tender.
6. Add pineapple chunks and the sauce mixture to the pan. Stir until the sauce thickens.
7. Add the fried Pagoda-Tree fruit to the pan and stir until coated with the sauce.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 5g
- Cholesterol: 0mg
- Sodium: 450mg
- Total carbohydrates: 50g
- Dietary fiber: 5g
- Sugars: 35g
- Protein: 3g
Substitutions for ingredients:
- Pagoda-Tree fruit can be substituted with canned lychees or fresh pineapple.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Ketchup can be substituted with tomato sauce or tomato paste.
- Brown sugar can be substituted with honey or maple syrup.
- Soy sauce can be substituted with tamari or Worcestershire sauce.
Variations:
- Add sliced carrots, celery, or water chestnuts for extra crunch.
- Use chicken or shrimp instead of Pagoda-Tree fruit for a non-vegetarian version.
- Add chili flakes or hot sauce for a spicy version.
Tips and tricks:
- Make sure to drain excess oil from the fried Pagoda-Tree fruit to prevent the dish from becoming too oily.
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less brown sugar and rice vinegar.
- Use a slotted spoon to remove the fried Pagoda-Tree fruit from the pan to prevent them from breaking apart.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in a large bowl or on a platter with steamed rice on the side.
- Garnish with sliced green onions or chopped cilantro.
Pairings:
- Serve with a side of stir-fried vegetables or a simple green salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Green salad
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the sauce is too thin, mix a little bit of cornstarch and water and add it to the pan.
Food safety advice:
- Make sure to wash the Pagoda-Tree fruit thoroughly before peeling and slicing.
- Use a clean cutting board and knife to prevent cross-contamination.
Food history:
- Pagoda-Tree fruit is native to China and has been used in traditional Chinese medicine for centuries.
Flavor profiles:
- Sweet and sour with a hint of tanginess from the rice vinegar.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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