by Tarla Dalal
Added to 6 cookbooks
This recipe has been viewed 6541 times
An unusual and eclectic combination of ingredients makes this dish a chartbuster! Cook this dish minimally to retain most of the vitamin C it has.
- Heat the oil in a wok on a high flame, add the chilli flakes, pineapple, carrot, zucchini, bean sprouts, baby corn, cabbage, capsicum, spring onion whites and salt and stir-fry on a high flame for 3 to 4 minutes.
- Add the spring onion greens, pineapple juice, soya sauce and sugar and stir-fry for 3 to 4 more minutes.
- Serve immediately.
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