Pineapple Veggie Stir Fry
Serve this colorful stirfry over brown rice.
3 cups cooked brown rice
1 Tbsp fresh ginger, grated
1 tsp garlic, minced
1 carrot, sliced
1 stalk celery, sliced
1 cup snow peas
1 cup broccoli florets
1 cup sliced mushrooms
1 cup shredded cabbage
6 oz-can crushed pineapple
1-1/2 Tbsp cornstarch
1-1/2 Tbsp water
3 Tbsp light soy sauce
Make brown rice according to package directions. For 3 cups of brown
rice, you need 1 cup brown rice and 2 cups of water.
Lightly spray a large nonstick skillet or wok with vegetable cooking
oil spray and heat over medium-high heat. Add the ginger and minced
garlic and saute until golden brown, about 1-2 minutes. Add the carrot
and celery and saute until crisp-tender, about 2 more minutes. Add the
rest of the vegetables and saute until crisp-tender, about 3 to 5 minutes.
Cover and allow to steam for 2 minutes. Mix the cornstarch with the water
and light soy sauce; add this mixture, along with the crushed pineapple,
to the skillet. Stir well and heat thoroughly. Serve the vegetable stir-fry
over the brown rice.
Yield 4 servings: Each serving: 236 calories, 2 g fat, 0 saturated fat, 0
cholesterol, 444 mg sodium, 48 g carbohydrate, 6 g fiber, 8 g protein, 6 g
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