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Vegan sweet and sour pineapple stirfry with ginger and cashew nuts
5 from 3 votes

Vegan sweet and sour pineapple stirfry with ginger and cashew nuts

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.

Prep Time
10 mins
Total Time
10 mins
Servings: 2 servings
Calories: 402 kcal
Course: Dinner
Cuisine: Asian, Chinese, Thai

Ingredients

  • 2 lices pineapple
  • 1 red bell pepper
  • 1 red onion
  • 1 talk spring onion
  • 3 handsful bean sprout
  • 2 cloves garlic
  • 2 tbsp ginger freshly grated, but if not available 1 tbsp ground powder
  • 1 orange for juicing
  • 2 lime for juicing
  • 2 handsful cashew nuts
  • 1½ tbsp arrowroot
  • 2 tbsp honey raw
  • or or maple syrup for vegan
  • 2 tbsp sesame oil
  • 1 tbsp coconut aminos
  • ½ tbsp chili flakes
  • water
  • 2 tbsp avocado oil to stir fry, or coconut oil
  • NO NO chili flakes those are nightshades

Instructions

    Cup of Yum
  1. 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.
  2. Juice the orange and the lime(s). Add to a measuring cup.
  3. 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.
  4. Add the liquids to a small bowl. Add 1 tablespoon of arrowroot and the honey. Mix and set aside.
  5. Heat up you wok or frying pan. Add one tablespoon avocado or coconut oil.
  6. 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.
  7. 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.
  8. Add the onion/bell pepper in again. Add in the sauce. Mix well.
  9. Add the cashews. Leave a few aside as topping.
  10. Add the bean sprout hand by hand. Don't let simmer but turn down the heat as soons as mixed fully.
  11. Top with the greens of the spring onion and some cashews.

Notes

  • Serve with (rice) noodles or rice. 

Nutrition Information

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 402

% 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.