about what kind of post you wanted to see today.
The choices were a craft, a dinner under 1 hour or a treat.
It’s so versatile. Versatility is a must when you are facing a fridge at 4:00 in the afternoon wondering what to make for dinner!
Recipe adapted from The Looneyspoons Collection
This recipe works best if you make each part of the stir fry in this order…
the juice from 1 can pineapple chunks (set aside the pineapple chunks)
1/4 cup ketchup
1/4 cup white or rice vinegar
3 tbsp brown sugar
2 tbsp soy sauce
1 tbsp cornstarch
1/4 tsp of chili powder (more if you want it more spicy)
- Combine all the above ingredient to make the sauce. (For the pineapple, just use the juice for the sauce, and set aside the pineapple chunks for later.)
- I found using a little hand blender worked great to mix this together really well.
- Set aside the sauce until you are ready to use it.
The Meat (see tips)
1 lb pork tenderloin or 1 lb sirloin steak, or 4 chicken breast halves – cut into strips
2 tsp cooking oil
2 tsp grated fresh ginger
1 clove garlic, minced
- In a wok or deep frying pan, heat the oil.
- Add the meat of your choice, the ginger and the garlic.
- Cook for about 7 minutes until the meat is cooked through and slightly browned. Stir often.
- When the meat is cooked, remove it from the pan and set it aside in a bowl, and cover it with tin foil to keep it warm. Now it’s time to cook the veggies!
1 large onion, sliced
1 red pepper, sliced
2 carrots, sliced thin
2 celery stalks, sliced thin
1 cup cauliflower, chopped into bite size pieces
1 cup broccoli, chopped into bite size pieces
the pineapple chunks from the can you used in the sauce
1 cup green sugar snap peas
- To the wok, add all of the above veggies, except the pineapple chunks and the sugar snap peas. Note: You might have to add more oil to the pan.
- Stirring often, cook the veggies until they are tender but not over cooked, about 5 minutes. We say the crunchier the better!
Putting it all together
- Once the vegetables are cooked, add the cooked meat, pineapple chunks, sugar snap peas and the sauce.
- Cook until the sauce is bubbly and thickened.
- Serve over brown rice.
- Adding meat is optional: you can substitute in tofu, or nuts like cashews instead. And load up on more veggies.
- You can use what ever vegetables suit your fancy: carrots, onions, celery, cauliflower, broccoli, mushrooms, any colour of bell pepper, snap peas, cabbage…the list is endless.
Plus it’s a great way to use up all those veggies sitting in your fridge!