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Sweet and sour sauté

Sweet and sour sauté
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Number of servings: 6
Serving size: 1/3 cup (75 ml)

Ingredients

Sauce

  • ½ cup (125 ml) water
  • ½ cup (125 ml) chili sauce (Heinz type)
  • ¼ cup (60 ml) rice vinegar
  • 3 Tbsp (45 ml) brown sugar
  • 1 Tbsp (15 ml) soy sauce
  • 2 tsp (10ml) cornstarch
  • Salt

 

Sauté

  • 6X50g mung bean noodles
  • 1 c. table (15 ml) peanut oil canola ou
  • 50 g onion
  • 200 g red pepper (about 1 ½ pepper)
  • 1 ½ cups (375 mL) fresh pineapple into pieces
  • ¾ cup (175 mL) water chestnuts (1 box of 227 ml)
  • 1 chopped green onion

Preparation

  • In a large pot of boiling water, place the noodles and cook for 2 minutes. Remove from heat and let stand in water to finish cooking. Check often and when cooking is adequate, drain the noodles and set aside.
  • In a bowl, mix all the ingredients for the sauce together. Book.
  • In a wok not, heat the oil. Add onions, peppers and pineapple. Make Sauter pendant few minutes. Add water chestnuts pour warm.
  • Add sauce, stir until it thickens slightly. Add chopped green onion.
  • Serve on mung bean noodles.

Nutritional facts

  • Energy
    277 kcal
  • Protein
    1.6 g
  • PHE
    63 mg
  • TYR
    33 mg
  • LEU
    79 mg
  • VAL
    63 mg
  • ILE
    54 mg
  • MET
    21 mg
  • LYS
    70 mg
  • Energy
    1662 kcal
  • Protein
    9.7 g
  • PHE
    380 mg
  • TYR
    200 mg
  • LEU
    473 mg
  • VAL
    379 mg
  • ILE
    323 mg
  • MET
    127 mg
  • LYS
    419 mg
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