Hawaiian Glazed Vegetable

Hawaiian Glazed vegetable Stir-fry with Jasmine Rice (By Tracy Archuleta)


1  1/2 cups water
1 cup cooked Jasmine rice
1 large red bell pepper, cut into 1-inch pieces
1/2 cup red onion, cut in 1-inch pieces
2 lg. carrots, shredded
1 (8 ounce) can sliced bamboo shoots, drained
2 -3 tablespoons water
1 cup fresh pineapple, cut into bite-sized wedges
1 cup fresh peaches, cut into bite-sized wedges
1 1/2 cups broccoli florets
1 1/2 tablespoons soy sauce (or Bragg’s Aminos)
4 tablespoons 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. Add 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!