* 1 large ripe pineapple
* 1-3/4 cups long-grain white rice
* 2-1/2 cups water
* 2 tablespoons shredded coconut, toasted, for garnish (optional)
* 1/3 cup (1-1/2 ounces) finely sliced long beans or green beans
* 2-1/2 tablespoons peanut or vegetable oil
* 2-1/2 teaspoons finely minced garlic
* 1/2 cup (2-1/2 ounces) finely diced yellow onion
* 1/2 cup (2-1/2 ounces) diced firm tofu bean curd) or tempeh
* 2 teaspoons grated or finely minced fresh ginger
* 1/3 cup (2-1/2 ounces) sliced canned straw mushrooms, or 2 ounces fresh oyster mushrooms, sliced if large
* 1/4 red bell pepper, diced
* 1 mild fresh red chili, seeded and chopped
* 2 teaspoons tomato paste
* 1-1/2 teaspoons mashed yellow bean sauce or fermented tofu and its brine
* Superfine white sugar, to taste
* Light soy sauce, to taste
Cut the pineapple in half lengthwise, cutting straight through the crown (leaves). Using a sharp knife, remove the flesh from the skins. Cut the flesh into 1/2-inch cubes. You will need 1-1/2 cups for this recipe. Turn the 2 empty pineapple skins upside down on a tray to drain.
Place the rice into a heavy saucepan and add the water. Cover and bring to a rapid boil over high heat. Reduce the heat to the lowest setting so the rice cooks very gently (place a heat diffuser over the heat source, if necessary). Do not lift the lid for at least the first so minutes of cooking; then, if you want, stir the rice lightly with a fork and return the lid promptly. Cook until all the liquid has been absorbed and the rice is fluffy and dry, about 6 minutes longer. Meanwhile, in a small skillet without oil, toast the coconut if using, until golden, stirring constantly, about 2 minutes. Set aside to cool.
Parboil the beans in a small saucepan of lightly salted water for 1-1/2 minutes. Drain and set aside. Heat the oil in a wok or large skillet over high heat. Add the garlic and fry, stirring constantly, for 30 seconds. Add the onion and diced tofu or tempeh, and stir-fry until lightly golden, about 3-1/2 minutes. Add the ginger, beans, mushrooms, bell pepper, chili, tomato paste, and yellow bean sauce or fermented tofu. Stir over high heat for about 2 minutes, then add the rice and continue stirring, tossing, and turning until well mixed.
Stir the 1-1/2 cups diced pineapple into the rice, and add the sugar and soy sauce. Cook a little longer until heated through. Mound the rice in the pineapple shells and garnish with the toasted coconut. Serve at once.作者: tenmadio 時間: 2005-7-6 12:34 AM
