Juicy Marbles

Sweet and Sour Marbles Stir-Fry

with Pineapple and Snap Peas

Let me tell you a story about pineapples. My older brother used to work at a fancy job. Thus, he was obligated to attend fancy fundraising events attended by fancy people. Eager to make an impression at this particular event, he added some extra ‘flair’ to his business-casual navy suit: a shiny golden pendant…in the shape of a pineapple. Later that evening, my dear brother found himself hobnobbing with the very upper echelons of society—specifically, a charismatic older couple. Quite content to be frolicing in the care-free air of the idle rich, he may have let his guard down somewhat. Because when the husband stepped away for another round of Tom Collinses, his wife made a somewhat vulgar advance toward my innocent, well-meaning bro. “Aren’t you married?” he asked, well-meaningly. “Well, yeah,” she replied. “But, your pineapple. It’s upside down!” Befuddled and green to the sexual symbology of the bourgeoisie, he stammered: “What about it?” The wife: “That’s how we swingers know who is game.” She laughed—the laugh that only the rich can laugh. To which my brother replied: “Oh my.” What does this story have to do with stir fry, you ask? Answer: not a whole lot. But, if you consider this anecdote alongside the sheer tangy tenderness of this recipe, the fact that it’s ready in less than 30 minutes and packs the full spectrum of vitamins, fiber, and protein your body craves, I think we can say this with near certainty: a little pineapple never hurts.

Ingredients

• 2 Marbles Filets
• 3 tbsp neutral oil
• 1 red onion
• 2 cloves of garlic
• 2 cm of ginger
• 250 g fresh pineapple
• 130 g snap peas (other vegetables like cabbage or broccoli work as well)
• 4 tbsp soy sauce
• 2 tbsp lime juice
• Zest of 1/2 lime
• 2 tbsp ketchup
• 4 tbsp pineapple juice
• Rice to serve
• Fresh coriander for garnish

20-25 MIN / SERVES 2

preparation

1. Start by cooking the rice of your choice according to the package instructions.
2. Slice the onion into half-moons, peel and grate or press the garlic cloves, and grate the ginger.
3. Clean the snap peas, and chop the pineapple into bite-sized pieces (removing the core for a better eating experience).
4. Cut two Marbles filets into chunks.
5. Make the sauce by mixing 4 tbsp of soy sauce, 2 tbsp of lime juice, the zest of ½ lime, 2 tbsp of ketchup, and 4 tbsp of pineapple juice.
6. Heat 1 tbsp of neutral oil in a pan. Add the Marbles chunks and cook for 5–7 minutes, until browned on all sides.
7. Heat 2 tbsp of neutral oil over medium-high heat, and add the sliced onion. Fry for 1-2 minutes, until it starts to brown.
8. Add the grated or pressed garlic and grated ginger. Cook for 30 seconds, stirring continuously to prevent burning.
9. Turn the heat to high. Add the pineapple chunks and fry for 3 minutes, until they start to caramelize but still hold their shape.
10. Add the snap peas and continue mixing, aiming for a bit of char on them.
11. After 2 minutes, add the sauce mixture and cook for another 1–2 minutes, until it starts to thicken.Add Marbles chunks and mix.
12. Serve over rice, and garnish with fresh coriander and sesame seeds.