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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large skillet,bring 1/4 cup water to a boil on high heat. | 2. Add the carrots, mushrooms, water chestnuts, onion, and bell pepper. | 3. Cover and cook on high for 1 minute. | 4. Remove the cover and cook vegetables until tender (about 8 minutes). | 5. **If pot goes dry, you may add 1 Ttbs water in at a time. | 6. Set aside and keep warm. | 7. In small bowl, dissolve cornstarch in pineapple juice. | 8. In small saucepan, over low heat, combine the garlic and water; bring to boil. | 9. Stir in the ketchup, pineapple juice, soy sauce and vinegar; return to a boil. | 10. Add cornstarch mixture and stir until thickened and bubbly, approx 1 minute. | 11. Pour the sauce over the vegetables and toss to coat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1/4	cup		0.0	0.0	0.0	0.0
carrot	2		sliced peeled	50.02	11.6876	1.1346	0.2928
mushroom	2	cups	sliced	-	-	-	-
onion	1		cut	60.0	14.01	1.65	0.15
water chestnut	1	can	drained	-	-	-	-
green bell pepper	1		cut	-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
pineapple juice	1/3	cup	unsweetened	44.1667	10.725	0.3	0.1
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
water	1	tablespoon		0.0	0.0	0.0	0.0
ketchup	1/3	cup		-	-	-	-
soy sauce	2	tablespoons	low sodium	16.96	1.5776	2.6048	0.1824
pineapple chunk	3/4	cup	unsweetened	158.025	40.7925	0.735	0.1838
vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.