Details
- Serving Size: 2
- Gluten-Free: True
- Dairy-Free: True
- Weight Watcher Points: 6
Cuisine
- lunch
- main course
- main dish
- dinner
Ingredients
- 5 cloves of garlic, minced
- 1 large onion
- 1 tablespoon oyster sauce
- 1/2 cup of canned pineapple chunks
- 1 cup prawns, peeled and deveined
- 3 tablespoons of Shaoxing Huatiao rice wine
- Spring onions for garnishing
- 2 teaspoons sugar
- 1 1/2 tablespoons tomato sauce/ketchup
- 3/4 cup of water chestnuts (fresh/canned/frozen are fine)
Instructions
Start by preparing the ingredients. Peel and devein one cup worth of prawns.
Drain 1/2 cup of canned pineapple.
Cut a large onion into small pieces. Mince 5 cloves of garlic.
Cut water chestnuts into smaller pieces. There should be approximately 3/4 cups worth of it.
Add 1 tablespoon of vegetable oil to a large wok or saucepan.
Add the onions. Stir fry for 30 seconds.
Add the garlic and stir fry for 15 seconds again.
Add the water chestnuts. Stir fry for 20 seconds.
