• 1 large, chopped onion
  
• 4 garlic cloves, crushed
  
• ½ fresh pineapple, cut into dices
  
• 100g carrots, cut into dices
  
• 100g fresh champignons or black mushrooms, sliced
  
• 100g cauliflower, broken into small florets, slice the stems
  
• 100g broccoli, broken into small florets, slice the stems
  
• 3 medium-sized potatoes, cut into dices
  
• 4 fresh or dried chilies or chili powder
  
• 1 tomato, peeled and chopped
  
• 1 tablespoon fresh ginger, finely shredded
  
• 1 medium cup shredded cabbage
  
• fresh chives, chopped
  
• fresh parsley, chopped
  
• 1 medium-sized lemon
  
• 1 teaspoon sugar
  
• 1 teaspoon sesame oil
  
• 4 tablespoons apple vinegar
  
• 1 teaspoon black pepper
  
• 2 glasses water
  
• salt
  
• olive oil
  
• soy sauce

Wash and prepare all vegetables, peel and cut pineapple, prepare lemon juice.

Place a wok or frying pan over medium-high heat. When it is hot enough add some olive oil. When the oil begins to smoke, add the onion, garlic, cabbage and the ginger, stir-fry for 2 minutes.

Add the pineapple, carrots, cauliflower, broccoli, potatoes, chilies (or chili powder), tomato and the mushrooms, stir-fry for 3 minutes.

Stir briefly, then add water, lemon juice, vinegar, chives, parsley, black pepper, salt, soy sauce, sugar and sesame oil. Reduce heat to simmer covered for about 3 - 5 minutes until vegetables are crisp-tender, stirring occasionally.

Transfer carefully to a serving plate and sprinkle with parsley, chives and freshly ground black pepper.

Serve immediately with pasta or rice together with fresh cottage cheese.

Have a good day!