Pineapple Stir Fry with Sweet and Sour Sauce

Sorry for the hiatus in blogging… but I checked out of the real world for a week and went on the most amazing vacation ever with Mark and his family, to Ambergris Cay, Turks and Caicos (many, many thanks to his parents for taking us on vacation!).

Reasons it was the best vacation ever:

1. We had our own little corner of paradise

2. It has the whitest beaches and most turquoise water I’ve ever seen… great for body surfing!

3. It was full of neat looking rocks (limestone and ooids!)

4. I got to go on some beautiful runs and got in some hill training

5. I got to finish the Ripple Effect

6. It has the largest population of rock Iguanas in the world… which Mark enjoyed

7. And most importantly,  I got to spend time with my second family, in one of the most beautiful places ever.

While we were there, we were responsible for bringing/cooking our own food. Mark and I contributed two nights by making curry and stir fry. Mark’s mom cooked the rest… best dish… caramelized banana pancakes.

The stir fry is my dad’s creation. He used to make it all the time when I was little. It gets it sweetness from pineapple and a sprinkle of brown sugar and its sour from a splash of rice vinegar

Pineapple Stir Fry with Sweet and Sour Sauce

1 cup of rice or quinoa

2 cups of water

2 tablespoons of olive oil

1/2 a large onion, diced

1 cup of baby carrots, sliced in rounds

1/2 a bell pepper, diced

1 cup of button mushrooms quartered

1 1/2 cups of cubed pineapple (fresh or canned)

1/4 cup of soy sauce

1/4 cup of rice wine vinegar

1/4 of stir fry sauce

1 scant tablespoon of hosin

1/4 cup of water

Splash of pineapple juice

1 teaspoon of cayenne

1/2 tablespoon of brown sugar

1-2 tablespoons of flour to thicken sauce

Bring the rice/quinoa and water to a boil and cook according to the package directions. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 2 minutes. Then add in the carrots and sauté for 5 minutes. Then add in the bell pepper and sauté for 3 more minutes. Then add in the mushrooms and sauté another 3 minutes. Then add in the pineapple and sauté for 1 more minute. Add in the soy sauce, rice vinegar, water, stir fry sauce, hosin, cayenne and brown sugar. Stir and let reduce for a minute, then add in flour, stir until all the lumps are gone, add more four if it is too thin. Cook for 1 more minute to take away the raw taste of the raw taste of the four. Serve veggies over rice (and sautéed greens)

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1 Comment

Filed under Dinner

One response to “Pineapple Stir Fry with Sweet and Sour Sauce

  1. I had trained for a 10K and torn some ligaments along the way – BUT – I went through physical therapy and was able to participate in the race. Unfortunately, my knee hasn’t been the same since and I’ve forced myself to do yoga and the elliptical in lieu of running. Your beautiful integration of running, traveling, and cooking enable me to get my running fix virtually and get yummy inspiration. Also, May 17th will be my 7th anniversary of being a semitarian (fish-eating vegetarian) and last week I cooked the Pineapple Stir Fry and it was bug-eyed-speechless-delicious. Thank you!

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