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Asian vegetable and fruit pan recipe

Posted on Jan 12th, 2021
by Matthew
Categories:
  • Recipes



Asian Vegetable and Fruit Pan recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Asian vegetable and fruit pan recipe. Read more below.
Asian vegetable and fruit pan recipe, recipe Rating: 4.5
Number of votes:102

Ingredients

500 g mixed vegetables, frozen, e.g. carrots, mushrooms, bamboo sprouts, broccoli
1 tsp sesame oil
1 cup(s) chickpeas, canned
100 g pineapples, diced
2 tbsp ketchup
2 tbsp tomato puree
2 tbsp soy sauce
100 ml pineapple juice
½ tbsp Chinese five-spice powder
pepper
garlic powder
chili powder

Instructions

In a wok or a large pan, heat the oil. Add the thawed and drained vegetables and the chickpeas. Cook over low heat for 3 minutes. Add the pineapples and cook for 2 more minutes.

Add the ketchup, tomato purée and pineapple juice and cook for another minute. Season to taste with soy sauce, five-spice-powder, pepper, garlic and chili powder.

Serve with rice.


Preparation time:

ca. 10 min
Cooking / Baking Time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a

Related posts:

Spring hill ranch homemade ketchup recipe Egg salad recipe Cajun pork and turnip fricassee recipe Choose your own sauce mini franks recipe


Reference: Asian vegetable and fruit pan recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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