15 ml canola oil 1 tbsp
500 ml carrots, julienne cut 2 cup
125 ml onions, thinly sliced 1/2 cup
30 ml water 2 tbsp
500 ml celery 2 cup
125 ml water chestnuts, sliced 1/2 cup
1 can pineapple chunks in juice (8 oz / 225 g)
40 ml cider vinegar 3 tbsp
20 ml brown sugar 1 1/2 tbsp
20 ml soy sauce 1 1/2 tbsp
7 ml cornstarch 1 1/2 tsp
In a large skillet, heat oil over medium-high heat. Add carrots and onions. Cook, stirring constantly, for 5 minutes. Reduce heat to medium; add water. Cover and steam 4 minutes. Uncover, add celery and water chestnuts. Cook, stirring constantly, for 2 minutes. Add undrained pineapple.
In small bowl; combine vinegar, sugar, soy sauce and cornstarch. Add to skillet, stirring for 2 minutes or until sauce coats vegetables and pineapple.
Serves 4