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Carrot, Soybean, and Pineapple Stirfry




Source of Recipe


Heather


List of Ingredients




2 T olive oil
1 clove garlic, minced (or as much as you want)
2 medium carrots, sliced
concentrated vegetable broth (optional)
1 8oz can pineapple chunks WITH juice- don't drain
1-1 1/2 cups frozen green soybeens
2 T soy sauce or Braggs Amino's
2 tsp sesame oil(I leave out or use olive?)
1 tsp ground ginger
1 tsp crushed red pepper(less or more to adjust to taste)
2 tsp black sesame seed

Recipe



Heat the oil in a large skillet over medium-high heat. Add garlic and carrotsand stir-fry for 4-5 minutes. If using the concentrated vegetable broth,sprinkle a few drops and mix in. Add the pineapple with juice. Saute on medium-high until juice is almostgone-5-10 minutes. Meanwhile, defrost the frozen soybeans "just enough"by heating them in the microwave, in water to cover, for 1 minute. (I don'tdo this heating step just pull them out ahead of time.) (I'm sure fresh soybeanswould be delicious too, but I can't buy them here). When the pineapple juice is almost gone, add soybeans, soy sauce, sesame oil, ginger, and red pepper. You may want to add a little more oliveoil if the food is starting to stick. If you are using concentrated veg. broth,add a few more drops now too. Heat 3-5 minutes, until the spices are mixed and the beans are warmed through. Add the sesame seeds before serving. (If you can't find black sesame seeds, don't worry; the color is more for appearance than taste here).Serve over rice.

Serves: 2 meal-size servings (we get more than that at least 4 decent servings!)
Preparation time: 25 min.