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 
	sugars.
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