Pineapple Cashew Stir Fry
Ingredients
- 1/2 red onion, sliced
- 1 red bell pepper, sliced
- 1 head broccoli, cut into florets
- 8 oz mushrooms, quartered
- 1 C fresh pineapple chunks
- 1/2 C cashews, toasted
Pineapple sauce
- 6 oz pineapple juice
- 2 TBSP liquid aminos or soy sauce
- 3 TBSP chili garlic sauce
- 2 TBSP rice vinegar
- 1 clove garlic
- 1 tsp ginger
- 1 TBSP swerve sweetener or maple syrup or agave
- 1 TBSP arrowroot powder or corn starch + 2 tablespoons water
To serve
- 2 C cooked rice or rice substitute
- 1 bunch lacinto kale, chopped, drizzled with lime juice and massaged until tender
Preparation
Heat a cast iron skillet or wok over medium high heat. Add a small amount of water or oil. Add in all veggies and sauté for 3-4 minutes stirring frequently without overcooking. Add more water or broth to deglaze as needed. Add in pineapple.
Meanwhile, prepare rice and kale, and add all ingredients for sauce to a blender. Purée until smooth.
Pour sauce into skillet with veggies and let simmer a minute or two to thicken. Stir in cashews.
Notes
This dish is delicious, vibrant, and flavorful, healthier than takeout, lower in sodium, gluten-free, oil-free, and vegan.
Cooking at home saves money and reduces single-use packaging.
