Hawaiian Glazed Veggies Stir-Fry |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The combo of vegetables and pineapple in this easy stir-fry makes for a colorful sweet-and-sour dish. Fresh pineapple is best in this recipe; canned just doesn't taste as good. Adapted from Delicious Living magazine. Ingredients:
1 large red bell pepper, cut into 1-inch pieces |
1/2 cup red onion, cut in 1-inch pieces |
1 (8 ounce) can sliced bamboo shoots, drained |
2 -3 tablespoons water |
1 cup fresh pineapple, cut into bite-sized wedges |
1 1/2 cups broccoli florets |
1 1/2 tablespoons soy sauce (i use bragg's aminos) |
4 tablespoons pineapple juice |
Directions:
1. Heat olive oil in a wok over high heat just until smoking point, about 1 minute.
2. Add red pepper and red onion; stir-fry 2 minutes.
3. Add bamboo shoots and cook 1 minute, stirring.
4. Add water to prevent sticking.
5. Add pineapple wedges and cook 1 minute.
6. Stir in broccoli; cook 4 minutes or until bright green.
7. Combine tamari (soy sauce) and juice in a small cup.
8. Add tamari/juice mixture to veggies.
9. Cook 1 to 2 minutes, stirring to coat.
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