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Vegan Pineapple Kung Pao

Vegan Pineapple Kung Pao


  • 1 med onion sliced
  • 1 red bell pepper cut in strips
  • 1 handful sno peas
  • 1 head broccoli cut up
  • 1 cup mushrooms sliced
  • 1 cup bean sprouts
  • 1 cup unsalted cashews or other nuts
  • 1 can pineapple chnks
  • 4-6 cloves garlic minced
  • 1 heaping tablespoon minced ginger
  • 2-4 habenero peppers minced
  • 3 tablespoon lime juice
  • 2 tablespoon tamari
  • 1 tablespoon flour

Heat approx 4tbl vegtable or peanut oil in wok over med-high heat. Add onion, bell pepper,
sno peas and broccoli. Stir fry for 3 min. Add remaining ingredients in following order,
stir-frying 1 min after each addition: Mushrooms and bean sprouts; cashews and
pineapple; Habeneros, garlic, ginger, tamari and lime juice;
Stir in flour to thicken. Serve immediately.


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