The combo of vegetables and pineapple in this easy stir-fry makes for a colorful sweet-and-sour dish. Fresh pineapple is best in this recipe; canned just doesn't taste as good. Adapted from Delicious Living magazine.
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- 1 large red bell pepper, cut into 1-inch pieces
- 1/2 cup red onion, cut in 1-inch pieces
- 1 (8 ounce) can sliced bamboo shoots, drained
- 2 -3 tablespoons water
- 1 cup fresh pineapple, cut into bite-sized wedges
- 1 1/2 cups broccoli florets
- 1 1/2 tablespoons soy sauce (I use Bragg's Aminos)
- 4 tablespoons pineapple juice
- 1Heat olive oil in a wok over high heat just until smoking point, about 1 minute.
- 2Add red pepper and red onion; stir-fry 2 minutes.
- 3Add bamboo shoots and cook 1 minute, stirring.
- 4Add water to prevent sticking.
- 5Add pineapple wedges and cook 1 minute.
- 6Stir in broccoli; cook 4 minutes or until bright green.
- 7Combine tamari (soy sauce) and juice in a small cup.
- 8Add tamari/juice mixture to veggies.
- 9Cook 1 to 2 minutes, stirring to coat.
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Nutritional Facts for Hawaiian Glazed Veggies Stir-Fry
Serving Size: 1 (859 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 72.5
- Calories from Fat 4
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 388.7 mg
- Total Carbohydrate 16.0 g
- Dietary Fiber 2.9 g
- Sugars 9.5 g
- Protein 3.8 g