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🍽️ Wok vegetables with pineapple

149 kcal · 30 min · 4 servings

Ingredients

• 2 red onions
• 200 g carrots (2 carrots)
• 300 g tomatoes
• 1 clove garlic
• 4 sprigs Thai basil
• 1 kg ripe pineapple (1 ripe pineapple)
• 1 tbsp oil
• 3 tbsp oyster sauce
• 5 tbsp classic vegetable broth
• 2 tbsp soy sauce
• 1 tsp palm sugar (or brown sugar)

Instructions

1. 1. Peel the onions and cut them in half lengthwise.
2. 2. Cut the onion halves into wedges.
3. 3. Peel the carrots and cut them in half lengthwise.
4. 4. Slice the carrot halves into rounds.
5. 5. Wash the tomatoes thoroughly.
6. 6. Cut out the hard stem areas of the tomatoes in a wedge shape.
7. 7. Cut the cored tomatoes into small pieces.
8. 8. Peel the garlic cloves.
9. 9. Finely chop the garlic.
10. 10. Wash the Thai basil.
11. 11. Shake the basil dry.
12. 12. Pluck the leaves off the Thai basil stems.
13. 13. Peel the pineapple.
14. 14. Cut the pineapple into quarters lengthwise.
15. 15. Remove the hard core from each pineapple quarter.
16. 16. Cut the pineapple flesh into pieces about 2 cm in size.
17. 17. Heat the wok until it is hot.
18. 18. Pour the oil into the hot wok.
19. 19. Swirl the wok to distribute the oil evenly.
20. 20. Add the carrots, garlic, and onions to the wok.
21. 21. Fry the vegetables while stirring for 1 to 2 minutes.
22. 22. Add the pineapple pieces and the tomatoes.
23. 23. Fry the vegetables for about 5 minutes over medium heat.
24. 24. Add the oyster sauce, vegetable broth, soy sauce, and palm sugar.
25. 25. Finish frying the vegetables while stirring constantly for 1 to 2 minutes.
26. 26. Sprinkle the finished dish with the Thai basil leaves.

Nutrition per serving

• kcal: 149
• Protein: 3 g · Fett/Fat: 4 g · Carbs: 25 g