Sweet & sour Witloof stir-fry (serves 4-6)

You need:

  • 30 ml (2 Tbsp) cooking oil
  • 500 g chicken, cut strips
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 green pepper, seeded and sliced
  • 3 carrots, peeled and cut into strips
  • 125 g angel hair pasta
  • 440 g can pineapple chunks, juice reserved
  • 125 g button mushrooms, sliced
  • 2 heads Witloof


  • about 160 ml (2/3 cup) pineapple juice
  • 45 ml (3 Tbsp) light brown sugar
  • 30 ml (2 Tbsp) soya sauce
  • 30 ml (2 Tbsp) lemon juice
  • 10 ml (2 tsp) cornflour
  • salt and freshly ground black pepper to taste


  1. Heat oil in a large frying pan. Add chicken and fry until golden brown.
  2. Add onion, garlic, green pepper and carrots and sauté for a few minutes until soft.
  3. Boil pasta in water until soft, drain and keep aside.
  4. Add pineapple and mushrooms to chicken and heat through.
  5. Trim off bottom ends of Witloof and cut leaves coarsely. Add to stir-fry. 


Mix all ingredients together and add to stir-fry, heat through for a few minutes. Serve  immediately on pasta. 


Add or substitute any vegetables of choice, such as peppers, carrots and broccoli.

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