Tangy Mixed Vegetables

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

Preparation

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.