HAWAIIAN GLAZED VEGGIES STIR-FRY

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Hawaiian Glazed Veggies Stir-Fry image

The combo of vegetables and pineapple in this easy stir-fry makes for a colorful sweet-and-sour dish. Fresh pineapple is best in this recipe; canned just doesn't taste as good. Adapted from Delicious Living magazine.

Provided by Sharon123

Categories     Tropical Fruits

Time 25m

Yield 4-6

Number Of Ingredients 8

1 large red bell pepper, cut into 1-inch pieces
1/2 cup red onion, cut in 1-inch pieces
1 (8 ounce) can sliced bamboo shoots, drained
2 -3 tablespoons water
1 cup fresh pineapple, cut into bite-sized wedges
1 1/2 cups broccoli florets
1 1/2 tablespoons soy sauce (I use Bragg's Aminos)
4 tablespoons pineapple juice

Steps:

  • Heat olive oil in a wok over high heat just until smoking point, about 1 minute.
  • Add red pepper and red onion; stir-fry 2 minutes.
  • Add bamboo shoots and cook 1 minute, stirring.
  • Add water to prevent sticking.
  • Add pineapple wedges and cook 1 minute.
  • Stir in broccoli; cook 4 minutes or until bright green.
  • Combine tamari (soy sauce) and juice in a small cup.
  • Add tamari/juice mixture to veggies.
  • Cook 1 to 2 minutes, stirring to coat.

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