Pineapple Stir Fry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 291.1
- Total Fat: 13.2 g
- Cholesterol: 0.0 mg
- Sodium: 31.4 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 4.3 g
- Protein: 7.9 g
View full nutritional breakdown of Pineapple Stir Fry calories by ingredient
Introduction
A remarkably easy, healthy and delicious recipe! A remarkably easy, healthy and delicious recipe!Number of Servings: 6
Ingredients
-
2 cups rice
4 cups water
1 8oz can of crushed pineapple
1 tbsp smooth peanut butter (can be omitted or replaced with nut butter for allergies/preference)
Red pepper
Green pepper
Corn
Carrots
Snap Peas
Bean Sprouts
(or whatever other tasty vegetables you have on hand!)
Cashews, or other nut, seed or protein.
Equipment needed: 2 stove burners, large pot, wok or other high sided pan, can opener, Two mixing spoons.
Directions
This is a simple and easily adaptable recipe. It's made to be played with, so please do and let us know how it went. Please, please, experiment!
With a juice tin opener, put two holes into the can of crushed pineapple, and drain as much juice as possible into a measuring cup.
Add enough water to the pineapple juice to total 4 cups of liquid. Put in a large pot and bring to a boil.
Once the water has boiled, add 2 cups of rice. Cover and turn down heat to a simmer. Begin a timer for 20 minutes.
While the water/juice solution is heating, begin chopping your vegetables. Begin with the harder vegetables such as carrots and peppers, and add them directly to a heated wok. with a couple of tablespoons of water. I find medium-high heat works best.
(Leave out softer vegetables such as green onions, snap peas and bean sprouts until approx. 15 minutes into cooking to retain the textures.)
Once harder vegetables are in wok, add the crushed pineapple, and 1tbsp of peanut butter. Mix together.
The pineapple and peanut butter should give about enough liquid to form a bit of sauce, but if not, feel free to add some pineapple or orange juice to create a bit more but you don't need much! There'll be plenty of flavor!
Once the rice has finished cooking, fluff it with a fork, and add the contents of the wok.
Stir everything together, serve on pretty plates with chopsticks, and top with cashews for protein and texture.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user MISPLACEDSTAR.
With a juice tin opener, put two holes into the can of crushed pineapple, and drain as much juice as possible into a measuring cup.
Add enough water to the pineapple juice to total 4 cups of liquid. Put in a large pot and bring to a boil.
Once the water has boiled, add 2 cups of rice. Cover and turn down heat to a simmer. Begin a timer for 20 minutes.
While the water/juice solution is heating, begin chopping your vegetables. Begin with the harder vegetables such as carrots and peppers, and add them directly to a heated wok. with a couple of tablespoons of water. I find medium-high heat works best.
(Leave out softer vegetables such as green onions, snap peas and bean sprouts until approx. 15 minutes into cooking to retain the textures.)
Once harder vegetables are in wok, add the crushed pineapple, and 1tbsp of peanut butter. Mix together.
The pineapple and peanut butter should give about enough liquid to form a bit of sauce, but if not, feel free to add some pineapple or orange juice to create a bit more but you don't need much! There'll be plenty of flavor!
Once the rice has finished cooking, fluff it with a fork, and add the contents of the wok.
Stir everything together, serve on pretty plates with chopsticks, and top with cashews for protein and texture.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user MISPLACEDSTAR.