Vegan sweet and sour pineapple stirfry with ginger and cashew nuts
User Reviews
5.0
3 reviews
Excellent
Vegan sweet and sour pineapple stirfry with ginger and cashew nuts
Report
Asian fusion stir fry with pineapple, onion, red bell pepper and mung bean sprouts. Soy and corn free by using coconut aminos and arrowroot. With orange juice, lime juice, honey or maple sryup and sesame oil.
Share:
Ingredients
- 2 2 slices pineapple
- 1 1 red bell pepper
- 1 1 red onion
- 1 1 stalk spring onion
- 3 3 handsful bean sprouts
- 2 2 cloves garlic
- 2 2 tbsp ginger freshly grated, but if not available 1 tbsp ground powder
- 1 1 orange for juicing
- 2 2 limes for juicing
- 2 2 handsful cashew nuts
- 1½ 1½ tbsp arrowroot
- 2 2 tbsp raw honey
- or or maple syrup for vegan
- 2 2 tbsp sesame oil
- 1 1 tbsp Coconut aminos
- ½ ½ tbsp chili flakes
- water
- 2 2 tbsp avocado or coconut oil to stir fry
- NO NO chili flakes those are nightshades
Add to Shopping List
Instructions
- Cut the red onion, spring onion, bell pepper and pineapple slices. Press the garlic. Grate the ginger. Rinse the mung bean sprouts with (nearly) boiling water.
- Juice the orange and the lime(s). Add to a measuring cup.
- Add the coconut aminos, the sesame oil and then add water to fill up the cup. So you have 1 cup of liquids in total.
- Add the liquids to a small bowl. Add 1 tablespoon of arrowroot and the honey. Mix and set aside.
- Heat up you wok or frying pan. Add one tablespoon avocado or coconut oil.
- Stir fry the the onions until translucent. Then add the garlic and ginger. When fully mixed and glazed with oil add the bell pepper and the white parts of the spring onion. Fry for up to a minute. Then take out of your pan and set aside.
- Add the second tablespoon of oil to your wok. Stir fry the pine apple. When warm and fully glazed add a half tablespoon of arrowroot. Mix and then add the chili flakes. Fry until a bit golden.
- Add the onion/bell pepper in again. Add in the sauce. Mix well.
- Add the cashews. Leave a few aside as topping.
- Add the bean sprout hand by hand. Don't let simmer but turn down the heat as soons as mixed fully.
- Top with the greens of the spring onion and some cashews.
Notes
- Serve with (rice) noodles or rice.
Nutrition Information
Show Details
Calories
402kcal
(20%)
Carbohydrates
71g
(24%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Monounsaturated Fat
6g
Sodium
219mg
(9%)
Potassium
607mg
(17%)
Fiber
8g
(32%)
Sugar
47g
(94%)
Vitamin A
2747IU
(55%)
Vitamin C
178mg
(198%)
Calcium
102mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 71g | 24% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 219mg | 9% |
| Potassium | 607mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 47g | 94% |
| Vitamin A | 2747IU | 55% |
| Vitamin C | 178mg | 198% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Japanese stirfry with mushrooms, broccoli, zucchini and bean sprouts
Asian, Japanese
4.0
(3 reviews)
