Asian vegetable and fruit pan recipe
Asian Vegetable and Fruit Pan recipe
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|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||tomato puree|
|2 tbsp||soy sauce|
|100 ml||pineapple juice|
|½ tbsp||Chinese five-spice powder|
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.
ca. 10 min
Cooking / Baking Time:
ca. 10 min
Grade of difficulty:
Calories per portion:
Reference: Asian vegetable and fruit pan recipe
Recipe type: xarchivex
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