Hawaiian Glazed Vegetable Stir-fry with Jasmine Rice
By Tracy Archuleta
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
1
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
2
Heat olive oil in a skillet over high heat
3
Add red pepper and red onion; stir-fry 2 minutes
4
dd bamboo shoots and cook 1minute; Add water to prevent sticking
5
add pineapple wedges and peach wedges and cook 1 minute; Stir in broccoli, carrots; cook 4 minutes or until bright green
6
Combine Bragg's Aminos (soy sauce) and juice in a small cup
7
Add juice mixture to veggies. Cook 1 to 2 minutes, stirring to coat; Add cooked rice to mixture. Serve and enjoy!
Ingredients
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