Hawaiian Glazed Veggies Serves 4 to 6 The combination of vegetables and pineapple in this simple stir-fry makes for a colorful sweet-and-sour dish. Fresh pineapple is best in this recipe; canned just doesn’t taste as good. Since you’re working with intense heat, keep your spatula or wooden spoon moving the entire time this dish is cooking.
Prep Time: 15 minutes
Cooking Time: 10 minutes
1 large red pepper, sliced into strips
1 8-ounce can sliced bamboo shoots, drained
2 tablespoons water
1 cup fresh pineapple, cut into bite-sized wedges
1-1/2 cups broccoli florets
1 tablespoon tamari
3 tablespoons pineapple juice
1. Heat olive oil in a wok over high heat just until smoking point, about 1 minute. Add red pepper and stir-fry 2 minutes. Add bamboo shoots and cook 1 minute. Add water to prevent sticking. Add pineapple wedges and cook 1 minute. Stir in broccoli; cook 4 minutes or until bright green.
2. Combine tamari and juice in a small cup. Add tamari/juice mixture to veggies. Cook 1 to 2 minutes, stirring to coat.
