Tangy Mixed Vegetables Recipe

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Ingredients:

Serving

1 (8-oz) package sliced fresh mushrooms
1 green bell pepper , cut into 1-inch pieces
1 medium onion, chopped
1 (8-oz) can pineapple chunks, undrained
4 medium carrots, sliced
1/2 tsp ground ginger
1/2 tsp curry powder
1/2 tsp dried basil
1 (8-oz) can sliced water chestnuts, drained
1 tbsp brown sugar
1/4 tsp salt

Directions:

Sauté mushrooms, bell pepper, and onion in a large nonstick skillet 5 minutes or until tender. Drain and set aside.
Drain pineapple, reserving juice. Pour juice into skillet; set pineapple chunks aside. Add carrot and next 3 ingredients to juice; bring to a boil. Cover, reduce heat, and simmer 10 to 15 minutes or until carrot is tender.
Stir in mushroom mixture, pineapple chunks, water chestnuts, and remaining ingredients; cook over medium-high heat until thoroughly heated.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	62.74 Kcal (263 kJ)
Calories from fat	0.37 Kcal
		% Daily Value*
Total Fat	0.04g	0%
Sodium	191.54mg	8%
Potassium	318.02mg	7%
Total Carbs	14.84g	5%
Sugars	8.88g	36%
Dietary Fiber	3.23g	13%
Protein	1.3g	3%
Vitamin C	36.1mg	60%
Vitamin A	1.4mg	45%
Iron	12.8mg	71%
Calcium	34.6mg	3%

Amount Per 100 g
Calories	41.79 Kcal (175 kJ)
Calories from fat	0.25 Kcal
		% Daily Value*
Total Fat	0.03g	0%
Sodium	127.58mg	8%
Potassium	211.83mg	7%
Total Carbs	9.88g	5%
Sugars	5.91g	36%
Dietary Fiber	2.15g	13%
Protein	0.86g	3%
Vitamin C	24mg	60%
Vitamin A	0.9mg	45%
Iron	8.5mg	71%
Calcium	23mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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