Main Dishes Stir Fry with Spicy Ginger, Pineapple and Tomato Sauce Recipe

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This recipe for Stir Fry with Spicy Ginger, Pineapple and Tomato Sauce was submitted by Stacy from Truly Original Organics in the Main Dish Category in the zuuzs Grand Spring Recipe Challenge! VOTE for this recipe here.

Helpful advice:

Prep work- cut veggies, marinade protein, boil water for rice

First- start sauce, start oil and seasons on wok, add rice to boiling water, start baking or bbq’ing protein

Next step- add dense veg to wok, add thickener to sauce, check and rotate protein

To Finish- Add less dense veggies with a “cover” over to “steam” for last part, Cover protein with sauce for last 5 mins of cooking, stir rice and sauce, taste!

Promote your blog and showcase your recipe in zuuzs Grand Spring Recipe Challenge. The prizes include a $500 Gift Card as the Grand Prize and three $200 Gift Cards as the top Category prizes you can use to buy kitchen related wares. Submissions end on April 28th.

Continue to Content Stir Fry with Spicy Ginger, Pineapple and Tomato Sauce Yield: 4 Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes A delicious meal your family will love. Print Ingredients Stir-Fry Broccoli

bok choy

carrot

bell pepper

onion

zucchinis

pineapple Sauce 1/2 cup diced Pineapple

1 whole tomato

1/4 + tsp cayenne (to taste)

1/4 c. soy sauce

1/4 c. water

1/8 c. rice vinegar

1/4 tsp. thickening agent like arrowroot or cornstarch

ground ginger to taste Optional Protein Tamari, rice vineger, pineapple juice, sesame oil and seeds, and cayenne pepper.

Chicken or tempeh Instructions Stir-Fry Coat large frying pan or wok with sesame oil at medium high temp. Add minced garlic and ginger and other seasonings such as salt. Add in denser veggies like carrot, zucchinis, onions and let saute til slightly soft then. Add in rest of veggies (dense to less dense) until steaming hot and slightly fried, crisp but not overcooked. Sauce Mix all ingredients into saucepan and cook on med/ low while preparing stir fry veggies, stir often, if too thick add more water, add more cayenne if you have a spice for life. Protein Coat protein in the marinade ingredients. Bake or grill strips of marinated chicken or tempeh on shish-ka-bob sticks. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Blue Donuts 24 Pack Kabob Skewers for Grilling 12 Inch - BBQ Grill Grilling Accessories, Stainless Steel

OXO Good Grips Utility Cutting Board

Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Flat-Bottom Wok, 10-Inch, Black - 1877054 Nutrition Information: Yield: 4 Serving Size: 1

Amount Per Serving: Calories: 378 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 20mg Sodium: 1179mg Carbohydrates: 65g Fiber: 4g Sugar: 15g Protein: 12g Did you make this recipe? Please leave a comment on the blog or share a photo on Pinterest

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