Hawaiian Glazed Vegetable Stir-fry with Jasmine Rice

Home / Recipes / Hawaiian Glazed Vegetable Stir-fry with Jasmine Rice

By Tracy Archuleta

CategoryMain Dish

Yields1 Serving

1 ½ cups water

1 cup cooked Jasmine rice

1 large red bell pepper, cut into 1-inch pieces

½ cup red onion, cut in 1-inch pieces

2 lg. carrots, shredded

1 (8 ounce) can sliced bamboo shoots, drained

2 tbsp water

1 cup fresh pineapple, cut into bite-sized wedges

1 cup fresh peaches, cut into bite-sized wedges

1 ½ cups broccoli florets

1 ½ tbsp soy sauce (or Bragg's Aminos)

4 tbsp pineapple juice

In a sauce pan, bring water to a boil. Stir in rice. Cover, reduce heat and simmer for 15 min. or until all water is absorbed. Set aside

Heat olive oil in a skillet over high heat

Add red pepper and red onion; stir-fry 2 minutes

dd bamboo shoots and cook 1minute; Add water to prevent sticking

add pineapple wedges and peach wedges and cook 1 minute; Stir in broccoli, carrots; cook 4 minutes or until bright green

Combine Bragg's Aminos (soy sauce) and juice in a small cup

Add juice mixture to veggies. Cook 1 to 2 minutes, stirring to coat; Add cooked rice to mixture. Serve and enjoy!

Ingredients