Pineapple, banana, apples and other fruits are often used in dessert and other sweet things or salads, but they are great for savoury dishes too. Nomad isn’t the biggest fan of fruits in his main courses, but this time I was cooking only for myself so there was no need to care about what he likes. I had bananas and a can of pineapple chunks at home, and whipped up this stir fry.
Fruity Stir Fry
2 small onions
3 large garlic cloves or as much as you like
1 fresh chili (I added chilipowder too, because I didn’t have any ripe chilies and the green one I had, wasnt’t very hot)
1 tsp cumin
2 tsp curry powder
oil for frying
8 cm piece of zucchini
250 g cabbage
2 dl bamboo shoots
4 dl cooked chick peas (canned will be good too)
1 small can of pineapple chunks
1 tbsp wheat flour
2 dl water
1 tbsp apple vinegar
quinoa, barley, rice or other grain of your choice
Slice onions, chop garlic coarsely, julienne zucchini and shred the cabbage. Heat the oil in a wok. Add spices and fry them about a minute, stirring all the time. Add onions and garlic, fry couple of minutes and add cabbage. If you are using hard winter cabbage, let it become a little soft before adding zucchini, but if you have soft summer cabbage add the zucchini right away. Fry the vegetables untill they start to become soft. Then add bamboo shoots, chick peas and pineapple chunks with juice, vinegar and 1,5 dl water. Bring to boil. Mix wheat flour with remaining 0,5 dl water and pour it to the wok. Stir well, add sliced banana, stir again and let boil 5 minutes, stirring occasionally. Serve with quinoa or other cooked grains.
The food was tasty and I suppose it was pretty healty too, which is always a good combination. But even if I was satisfied with the result, I think it could have been better. I will make this again when my chilis are ripe and use a hotter chili or maybe two different kinds of chilis. I think I will also add some ginger and another banana.