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🍽️ Quick Wok Vegetable Pan with Pineapple

245 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Peel the pineapple, cut it into quarters, remove the hard core, and slice the flesh into bite-sized pieces.
  2. 2. Peel the carrots, trim the ends, and slice them into thin rounds or grate them finely.
  3. 3. Thoroughly wash the sugar snap peas and cut them in half crosswise.
  4. 4. Wash the chili pepper and chop it into small pieces.
  5. 5. Wash the spring onions, pat them dry, trim the ends, and slice them into thin rings.
  6. 6. Wash the bell pepper, remove the stem and seeds, and cut the vegetable into cubes.
  7. 7. Peel the garlic and chop it finely.
  8. 8. Wash the lime and grate some of the green zest.
  9. 9. Heat one tablespoon of oil in a wok or large pan over high heat.
  10. 10. Fry the pineapple pieces in it for about two minutes and season them lightly with salt.
  11. 11. Add the chopped chili and continue to fry for about one minute.
  12. 12. Remove the pineapple-chili mixture from the pan and set it aside.
  13. 13. Add the remaining oil to the wok and stir-fry the carrots together with the garlic for about three minutes.
  14. 14. Add the sugar snap peas, bell pepper cubes, broth, lime zest, and soy sauce, and let the mixture simmer gently.
  15. 15. Mix the cornstarch in a small bowl with a little cold water to smooth it out for thickening the sauce later.
  16. 16. Add the reserved pineapple-chili mixture and the spring onion rings back to the vegetables.
  17. 17. Season the dish to taste with salt and serve it hot.

Nutrition per serving