Pineapple Bean Sprouts and Veggie Stir-fry
by Tarla Dalal
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Added to 17 cookbooks
This recipe has been viewed 11711 times
Stir-Fries are exhilarating. They have a peppy crunch and perky flavours that rev up your taste buds!
This tasty Pineapple, Bean Sprouts and Veggie Stir-Fry is no different. It is not only tangy and tongue-tickling but also a visual delight.
It has a lot of nutrients and roughage, making it a perfect meal to keep you full and help you lose weight. Use only fresh pineapple juice for this recipe, as readymade juices might have some sugar.
- Heat the oil in a broad non-stick pan, add the spring onion whites and sauté on a medium flame for 1 to 2 minutes.
- Add the red capsicum, zucchini, carrot, baby corn, cabbage and spring onion greens and sauté on a medium flame for another 1 to 2 minutes.
- Add the pineapple, bean sprouts, pineapple juice, chilli flakes, oregano and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve immediately.
- 1 cup of pineapple cubes gives ½ cup of unstrained pineapple juice.
Nutrient values per serving
|Energy|| 167 calories|
|Protein|| 6.6 gm|
|Carbohydrate|| 27.6 gm|
|Fat|| 3.8 gm|
|Fibre|| 2.7 gm|
|Iron|| 3.4 mg|
|Folic Acid|| 15.5 mcg|
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