Pineapple Bean Sprouts and Veggie Stir-fry
by Tarla Dalal

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.

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Pineapple Bean Sprouts and Veggie Stir-fry recipe - How to make Pineapple Bean Sprouts and Veggie Stir-fry

1/2 cup pineapple cubes
1 cup bean sprouts
1/2 cup thinly sliced spring onions whites
1/2 cup red capscium cubes
1/2 cup blanched zucchini cubes
1/2 cup blanched carrot cubes
1/2 cup blanched baby corn cubes
1/2 cup shredded cabbage
1/2 cup finely chopped spring onion greens
2 tsp oil
1/2 cup fresh pineapple juice (unstrained) , refer handy tip
1 tsp dry red chilli flakes (paprika)
1/2 tsp dried oregano
salt to taste

Method

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.