Spicy Pineapple Cashew Stir-Fry
Ingredients
- 1/2 red onion
- 1 red bell pepper
- 1 head broccoli
- 8 oz mushrooms
- 1 cup fresh pineapple chunks
- 1/2 cup cashews
Pineapple sauce
- 6 oz pineapple juice
- 2 tablespoons liquid aminos or soy sauce
- 3 tablespoons chili garlic sauce
- 2 tablespoons rice vinegar
- 1 clove garlic
- 1 teaspoon ginger
- 1 tablespoon swerve sweetener or maple syrup or agave
- 1 tablespoon arrowroot powder or corn starch mixed with 2 tablespoons water
Accompaniments
- 2 cups cooked rice or rice substitute
- 1 bunch lacinto kale
Preparation
Heat a cast iron skillet or wok over medium-high heat. Add a small amount of water or oil. Add all vegetables and sauté for 3-4 minutes, stirring frequently, without overcooking. Add more water or broth to deglaze as needed. Add pineapple.
Meanwhile, prepare the rice and kale: chop the kale, drizzle with lime juice, and massage until tender. Also, blend all sauce ingredients until smooth.
Pour the sauce into the skillet with the vegetables and simmer for 1-2 minutes to thicken. Stir in the cashews.
