Stir fry is something we do often in our house because it’s easy and quick. This time there’s a new ingredient, fresh pineapple. I love buying fruits and veggies whole but there are some that are just intimidating. Pineapple, hard squashes and mango are some of the worst. I’ll buy them and then they sit there…and sit there…and sit there and sometimes get thrown out. I know, I know I hate wasting food but sometimes it gets the best of me. After watching a short video, I am no longer afraid of whole pineapples. Keep on the lookout for a Kitchen basics post on pineapple cutting coming soon! Oh and please excuse the in process photos, had to use my happy snap. That reminds me, I need to get an extra camera battery!
2 tbsp. olive oil
2 cloves of garlic, minced
½ cup of carrots, diced
1 green bell pepper, sliced
1 yellow or red bell pepper, sliced
1 head of romanesco, broccoli or cauliflower, cut in small pieces
½ tsp. ground ginger
1 – 2 tbsp. rice wine vinegar
2 tbsp. soy sauce
1 tsp. hot sauce (optional)
1 tsp. honey (optional)
1 medium pineapple, diced or 1 can of pineapple
1 lb. shrimp, peeled and deviened
3 cups of cooked quinoa, 1 cup dried
- Heat oil in a large skillet over medium heat 1 – 2 minutes then add the garlic.
- Add veggies into the pan and sauté for 3 – 5 minutes or until they’ve softened.
- Add seasonings, pineapple and shrimp and cook for 5 minutes or until the shrimp turns pink. Taste and adjust flavor as needed.
- Serve over quinoa and enjoy!