Vegan Pineapple Kung Pao

Ingredients (use vegan versions):

• 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

Directions:

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.

Serves: four

Preparation time: 30min