Preparation Time: 15 mins Cooking Time: 8 mins Makes 4 servings

2 tsp oil
1 tsp dry red chilli flakes (paprika)
1/2 cup pineapple cubes
1/2 cup carrot cubes,blanched
1/2 cup zucchini cubes, blanched
1/2 cup bean sprouts
1/2 cup baby corn, cut into 25 mm.
(1”) pieces andblanched
1/2 cup shredded cabbage
1/2 red capsicum , cut into cubes
1/2 cup thinly sliced spring onion whites
salt to taste
1/2 cup finely chopped spring onion greens
1/2 cup fresh pineapple juice
2 tsp soy sauce
1 tsp sugar
Heat the oil in a wok on a high flame, add the chilli flakes, pineapple, carrots, zucchini, bean sprouts, baby corn, cabbage, capsicum, spring onion whites and salt and stir-fry on a high flame for 3 to 4 minutes.
Add the spring onion greens, pineapple juice, soya sauce and sugar and stir-fry on a high flame for another 3 to 4 minutes. Serve immediately.

Nutrient values Per serving
Energy Protein Carbohydrates Fat Fibre Vitamin C Iron
133 calories 5.5 gm 22.1 gm 2.9 gm 2.1 gm 74.8 mg 2.5 mg

Pineapple stir-fry, revive your taste buds with aromatic pineapple and exotic veggies stir-fried in soya sauce. Spicy and tangy, here’s a low-cal snack which also keeps the metabolism high.

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