Ingredients for 2 people
- 225g chopped spring onions
- 110g sliced carrots
- 270 g broccoli florets
- 270 chopped asparagus
- 120 g sliced peppers (red, orange and/or yellow)
- 250 ml pineapple juice, freshly juiced or bought ready-made
- 2 tbsp lime juice
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1/4 to 1/2 tsp Cayenne pepper
- 2 tbsp maple syrup
- 2 tbsp Tomato paste
- 1 tbsp Arrowroot flour
Preparation:
For the sauce:
In a medium bowl, whisk together pineapple juice, lime juice, grated ginger and garlic, cayenne pepper. Then add maple syrup, tomato paste and arrowroot powder and whisk well. If the mixture clumps, mix briefly in a blender. Set aside.
Put the spring onions and carrots in a large coated one Ceramic pan give. Cook, adding a little water if necessary to prevent sticking, until the carrots are almost tender, 3 to 5 minutes. Add broccoli florets, asparagus and peppers and cook for another 5 minutes.
When all the vegetables are tender, add the sauce and bring to a boil, stirring frequently, until thickened. Remove from heat and serve immediately.
Bon appetit!
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