Carrot, Soybean, and Pineapple Stir-Fry |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ingredients:
2 tablespoons olive oil |
1 garlic clove, minced (or as much as you want) |
2 medium carrots, sliced |
condensed vegetable broth (optional to taste) |
1 (8 ounce) can pineapple chunks, with juice- don't drain |
1 -1 1/2 cup frozen green soybeans (edamame) |
2 tablespoons soy sauce |
2 teaspoons sesame oil |
1 teaspoon ground ginger |
1 teaspoon crushed red pepper flakes, to adjust spiciness (less (or more) |
2 teaspoons black sesame seeds |
Directions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add garlic and carrots and stir-fry for 4-5 minutes.
3. If using the concentrated vegetable broth, sprinkle a few drops and mix inches.
4. Add the pineapple with juice.
5. Saute on medium-high until juice is almost gone- 5-10 minutes.
6. Meanwhile, defrost the frozen soybeans just enough by heating them in the microwave, in water to cover, for 1 minute.
7. (I'm sure fresh soybeans would be delicious too, but I can't buy them here).
8. When the pineapple juice is almost gone, add the soybeans, soy sauce, sesame oil, ginger, and red pepper.
9. You may want to add a little more olive oil if the food is starting to stick.
10. If you are using concentrated veg. broth, add a few more drops now too.
11. Heat 3-5 minutes, until the spices are mixed and the beans are warmed through.
12. Add the sesame seeds before serving.
13. (If you can't find black sesame seeds, don't worry; the color is more for appearance than taste here).
14. Serve over rice. Yum!
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