Ingredients

The stir fry

2 Unicorn Meat patties, frozen

1 cup white rice

1 bell pepper, cut into large wedges

1 white onion, cut into large wedges

1 cup pineapple cubes

2-3 green onions, for garnish

1 tbsp garlic, minced

1 tbsp ginger, minced

4 tbsp peanut or canola oil 

The sauce

¾ cup pineapple juice

3 tbsp light brown sugar

½ cup cherries, pitted and halved

2 tbsp tomato paste

2 tbsp cup soy sauce

4 slices ginger

3 tbsp cornstarch

Instructions

Wash and cook rice.

Place all sauce ingredients except the cornstarch in a small pot over medium heat until it reaches a light boil. Lower heat and simmer for ~5 minutes as cherries soften.

Add 3 tbsp of cornstarch to 3 tbsp of water in a small bowl and whisk well to create a cornstarch slurry. Add to sauce mixture and stir until sauce thickens. Remove sauce from heat and set aside. 

Allow Unicorn Meat to defrost for ~2 minutes until slightly softened, yet still firm. Cut into ½ inch cubes. 

Heat 2-3 tbsp of any neutral oil in a pan over medium heat and add Unicorn Meat cubes. Cook for 2-3 minutes per side until golden brown and gently place on a plate lined with paper towels to absorb any excess oil. Set aside.

In a large wok, add 1 tbsp peanut or canola oil and heat over medium-high heat. Add white onions, ginger, and garlic and saute for 2-3 minutes. Add bell pepper and pineapple and continue to saute until onions are translucent. Add Unicorn Meat cubes and ½ of the sweet and sour cherry sauce, stirring gently. Pour additional sauce if desired.

Plate stir fry mixture atop a bed of rice and garnish with chopped green onion.