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Sweet and Sour Peanuts

half a small pineapple
1 green pepper, seeded and halved
1 tablespoon cornflour
2 teaspoons soy sauce
5 tablespoons cider vinegar
1 tablespoon clear honey
3 tablespoons sunflower oil
1 large onion, sliced thinly
1 clove garlic, chopped finely
125 grams unsalted peanuts, shelled (4oz)
1 225 gram can bamboo shoots, drained and sliced thinly (8oz)
1 230 gram can water chestnuts, drained and sliced thinly (8oz)

Cut the skin from the pineapple. Cut the flesh into slices, stamp
out the cores with an apple corer or cut them out with a knife.
Cut the flesh into 2cm (3/4 inch) dice. Cut the pepper into 2cm
(3/4 inch) squares. Put the cornflour into a bowl and gradually
mix in the soy sauce, vinegar and honey. Heat the oil in a wok or
large frying pan on a low heat. Put in the pepper, onion and garlic
and stir-fry them for 2 minutes. Put in the peanuts, bamboo shoots
and water chestnuts and stir-fry for 2 minutes more. Mix in the
pineapple. Stir the cornflour mixture. Pour it into the pan.
Simmer, stirring, until the mixture thickens to a small amount of
glossy sauce. Take the pan from the heat and serve as soon as


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