INGREDIENTS
1 tbsp
oil
1
onion, (diced)
3
bell peppers, (diced (I used red, yellow and green))
3
medium mushrooms, (sliced)
150 g
(~ 1 cup) frozen edamame (soy beans)
225 g
tin bamboo shoots, (drained (120g, or ~ 1 cup, when drained) (optional))
185 g
(~ 1 cup) pineapple chunks (I used tinned)
125 milliliters
(~ 1/2 cup) tomato ketchup
125 milliliters
(~ 1/2 cup) pineapple juice (I used the juice from a tin of pineapple chunks)
4 tbsp
white wine vinegar
3 tbsp
soy sauce
2 tbsp
honey ((or agave nectar))