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Black bean and pineapple stir-fry

  • 4
Black bean and pineapple stir-fry


  • 4 sausages
  • 1 tablespoon oil
  • 2 onions, peeled and cut into small wedges
  • 1 green pepper, cored, seeded and chopped
  • 1 courgette, trimmed and chopped
  • 200 grams green beans, trimmed and sliced
  • ½ cup medium sherry or orange juice
  • 227 gram can pineapple chunks, well drained
  • 425 gram can black bean stir-fry sauce
  • 1 cup crispy fried noodles
  • handful toasted cashew nuts


  1. Cook the sausages in a non-stick pan until they are golden all over and almost cooked. Set aside.
  2. Add the oil to the pan and when hot, toss in the onions and cook over a high heat for about 3 minutes. Add the trimmed vegetables and toss a further 3-4 minutes.
  3. Add the sherry or juice and allow to reduce to half the quantity.
  4. Slice the sausages into 1cm slices on an angle and add to the pan with the pineapple and black bean sauce. Toss well. When hot add the fried noodles and cashew nuts. Serve with rice and use chopsticks for an authentic touch.

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