–

This recipe does not have a rating because it does not have enough votes.

Tried it? Rate it!

Pineapple Veggie Stir Fry

Nutrition Information
Calories:	245
Total Fat:	1.8g
Saturated Fat:	0.4g
Trans Fat:	0g
Cholesterol:	0mg
Sodium:	392mg
Carbohydrates:	51.1g
Dietary Fiber:	6.2g
Sugars:	10.2g
Protein:	7.9g
Vitamin A:	5251.5iu (105%)
Vitamin C:	56.8mg (94%)
Calcium:	100mg (10%)
Iron:	2.5mg (13%)

Yield: Yield 4 servings.

Serve this colorful stirfry over brown rice.

3 cups cooked brown rice
1 Tbsp fresh ginger, grated
1 tsp garlic, minced
1 carrot, sliced
1 stalk celery, sliced
1 cup snow peas
1 cup broccoli florets
1 cup sliced mushrooms
1 cup shredded cabbage
6 oz-can crushed pineapple
1-1/2 Tbsp cornstarch
1-1/2 Tbsp water
3 Tbsp light soy sauce

Make brown rice according to package directions. For 3 cups of brown rice, you need 1 cup brown rice and 2 cups of water.

Lightly spray a large nonstick skillet or wok with vegetable cooking oil spray and heat over medium-high heat. Add the ginger and minced garlic and saute until golden brown, about 1-2 minutes. Add the carrot and celery and saute until crisp-tender, about 2 more minutes. Add the rest of the vegetables and saute until crisp-tender, about 3 to 5 minutes. Cover and allow to steam for 2 minutes. Mix the cornstarch with the water and light soy sauce; add this mixture, along with the crushed pineapple, to the skillet. Stir well and heat thoroughly. Serve the vegetable stir-fry over the brown rice.

Total Preparation & Cooking Time: 25 min. (10 Prep, 15 Cook)