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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)

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