Asian vegetable and fruit pan recipe

Asian Vegetable and Fruit Pan recipe

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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