Ingredients:
- 1 20 oz can of pineapple chunks, I used about 2 cups of real pineapple
- 3 tablespoons gluten-free soy sauce (or coconut aminos)
- 1 tablespoon of arrowroot powder
- 1 tablespoon vinegar
- 1 teaspoon of red pepper flakes (I probably used closer to 2 teaspoons)
- 1 pound pork tenderloin, chicken or beef. Whatever meat you prefer
- 1 tablespoon chopped garlic
- 2 tablespoons of minced garlic
- 1 onion, cut in wedges
- 2 medium carrots, slivered
- 2 red peppers, sliced
- 2 cups of snow peas
- 6 green onions, cut into chunks
- Drain the pineapple, saving 1/4 cup of the juice
- Mix the arrowroot powder with a tablespoon of water until you have a paste, then gradually add in 1/2 cup of water.
- To this powder mixture, add the reserved pineapple juice, soy sauce and vinegar.
- In a large skillet, brown the meat in hot oil.
- Add the garlic, ginger and red pepper flakes, cook for one minute.
- Add the onions, carrots and cook for a couple until the onions start to soften.
- Add the red peppers, snow peas and green onions.
- Add the sauce mixture until it starts to thicken.
- Once the veggies are to a texture of your liking, add the pineapple and heat for about 2 minutes.
- Enjoy!
All the veggies ready to cook!
20 minutes later, voila!
Easy, easy!
I find that stir fry is all about how you like your veggies. I like mine with a little crunch, so I don't cook them as long. But if you like them soft, throw them in and then put the lid on for a bit. It will help them soften and steam faster. Enjoy!
Looks so yummy!! I will have to make this soon!
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