Asian – Hot Stir-fry Vegetables with Pineapple
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 leek
- 1 onion (s)
- 1 large carrot
- 1 small bell pepper (s), red
- 1 jar bamboo shoot (s)
- 1 teaspoon oil
- 1 tablespoon soy sauce
- 60 ml chili sauce (sweet chili sauce)
- 3 slices pineapple, fresh
- water
Print Recipe
Pin Recipe Instructions
- Clean the leek, halve lengthways and cut into fine half rings. Then wash thoroughly in a sieve under running water. Wash the carrots, peel thinly and cut into strips. Clean and wash the pepper and cut it into thin strips. Finely dice the onion. Drain the bamboo shoots and rinse under running water.
- Heat the oil in a wok and fry the onion cubes in it. Then add the remaining vegetables. When the vegetables are done, add the sweet chili sauce and soy sauce and season with salt and pepper. Be careful, the chilli sauce can be spicy. Add enough water to make a creamy sauce.
- At the very end add the finely chopped pineapple and let it warm up. Serve with rice.
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