Asian vegetable and fruit pan recipe

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.
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
Reference: Asian vegetable and fruit pan recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 8 times, 1 visits today)