Sunday, March 17, 2013

Pineapple, Tofu, Bell Peppers Stir-Fry 凤梨炒豆腐,灯笼椒

Pineapple is a good source of Vitamin C and aids digestion. We consume them as fruits most of the time.

In Chinese food therapy, pineapples are considered "cooling" for the body. When consumed, they can alleviate inner body heat and reduce dehydration. With that, we can almost say that pineapples should be consumed in hot summer months and avoided in the cold winter days/nights. However, rather a complete abstinence, a reduced intake of "cooling" food especially for those with "cold" internal body system is more appropriate; as pineapples still do offer benefits of vitamins and minerals that are beneficial when it comes to building up our natural immunity against colds.

We are almost into spring with warmer temperatures than winter, so having more "cooling" pineapples should be fine.


So yes, I bought two whole pineapples in the peak of winter, past two months ago. And yes, I had to think of how to make some dishes out of them instead of consuming them as fruits which in the cold winter days/nights might subject the inner "cold" body to even colder "yin" elements. Then yes, naively, I thought a light stir-fry with spice will introduce some (more) heat factor "yang" elements and balance it all.


Put logic aside, the pineapple does add sweetness to this otherwise spicy savory dish. So the pineapples have done great. Not me. What I did good was to get all the ingredients ready (mise en place) before cooking. Well, I made my own "job" easier.


Mise En Place: Firm tofu has been pan-fried; pineapples and bell peppers sliced to bite-sizes, aromatics - onions, garlic, ginger, green onions chopped

While cooking this dish, I was already thinking of cooking it the second time, throw in some shrimps/prawns and make a non-vegetarian version. Woo-hoo!


I adapted the recipe from Keep Learning Keep Smiling blog. Thanks Mary, love this recipe lots!


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