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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (8-ounce) package sliced fresh mushrooms |
1 green bell pepper, cut into 1-inch pieces |
1 medium onion, chopped |
1 (8-ounce) can pineapple chunks, undrained |
4 medium carrots, sliced |
1/2 teaspoon ground ginger |
1/2 teaspoon curry powder |
1/2 teaspoon dried basil |
1 (8-ounce) can sliced water chestnuts, drained |
1 tablespoon brown sugar |
1/4 teaspoon salt |
Directions:
1. Sauté mushrooms, bell pepper, and onion in a large nonstick skillet 5 minutes or until tender. Drain and set aside.
2. 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.
3. Stir in mushroom mixture, pineapple chunks, water chestnuts, and remaining ingredients; cook over medium-high heat until thoroughly heated.
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