- 1 cup chopped yellow onion (½ of a medium onion)
- 1 tablespoon minced garlic (3 or 4 medium cloves)
- 2 medium carrots, thinly sliced
- 2 ribs celery, sliced
- 1 medium red bell pepper, seeded and chopped
- 6 medium white or cremini mushrooms, sliced
- 1 cup pineapple juice (or juice from one 20-ounce can)
- 2 cups cubed fresh pineapple (or one 20-ounce can)
- 1 teaspoon freshly minced ginger
- 2 teaspoons brown rice vinegar
- ¼-½ teaspoon red pepper flakes (these are spicy)
- 4 green onions, chopped
- 4 cups cooked brown rice or noodles to serve 4
- Chop and prepare all ingredients before starting, as this dish cooks up quickly. Place 1 tablespoon of water into a large skillet on high heat. When the water begins to sputter, add the onion and cook stirring for 1 to 2 minutes.
- Add the garlic, carrot, celery, bell pepper, and mushrooms, and cook stirring for 2 to 3 minutes. Add a little of the pineapple juice gradually as needed to keep the vegetables from sticking.
- Add the pineapple, ginger, vinegar, red pepper flakes, and any remaining pineapple juice, and cook stirring for another 2 minutes. Stir in the green onion last, just before serving. Serve immediately over hot, cooked brown rice or noodles.
If you use canned pineapple or store-bought pineapple juice, be sure there is no added sugar, just water or 100% pineapple juice (see examples below). If you don't have pineapple juice, you can use water in a pinch.
Sprinkle some white hulled sesame seeds or chopped green onion on top as a garnish.
- Serving Size: 1/4 recipe (about 1.5 cups with noodles)
- Calories: 245
- Sugar: 21g
- Sodium: 114mg
- Fat: 0.6g
- Saturated Fat: 0.1g
- Carbohydrates: 56.1g
- Fiber: 8.5g
- Protein: 8.7g
- Cholesterol: 0