I forgot to photograph this, twice now. However, it was delicious, so I’m sharing it here and maybe adding a picture later.
1 red bell pepper
1 red onion
handful of snap peas
quarter of a cabbage
2 can pineapple chunks in juice
2 tbsp tomato paste
3 cloves garlic
1 tsp ginger
0.75 tsp Chinese five spice
2 tbsp lemon juice
1/3 cup soy sauce
2 tbsp fish sauce
2 tbsp corn starch
20 oz spaghetti
0.25 cup vegetable oil
Julienne the pepper and red onion. Shred the cabbage and drain the pineapples, reserving their juice.
Mix the tomato paste with the lemon juice, add in the corn starch, soy sauce, crushed garlic, ginger, five spice, and pineapple juice.
Bring water to boil, add salt, and cook the pasta until more tender than per box instructions. A few extra minutes.
Add the oil to a large pan, heat on high, and sear the pepper and onion strips. Add the cabbage and also soften.
Mix in the snap peas and pineapple, cook for a minute, then pour on the sauce. Bring back to a simmer just until it thickens.
Drain the boiled pasta and serve the veggies on top!