Stir-Fried Pineapple Rice
- 2 Tbsp. sodium-reduced soy sauce
- 1 Tbsp. oyster sauce
- 2 tsp. sesame oil
- 2 tsp. minced garlic
- 2 tsp. peeled, minced fresh ginger
- 1 Tbsp. sake or canned low-sodium chicken broth
- 1/2 c. thin strips red bell pepper
- 1/2 c. thin strips fresh shiitake mushrooms, stem removed (about 1 oz.)
- 1/2 c. diced fresh pineapple
- 2 c. cooked brown rice, room temperature
- 2 Tbsp. water
- optional garnishes: chopped fresh cilantro, minced green onion
- In small bowl, combine soy and oyster sauces.
- Over high heat, heat wok or large heavy skillet (preferably nonstick) until drop of water evaporates on contact.
- Add sesame oil; heat about 10 seconds.
- Add garlic and ginger; stir-fry about 10 seconds.
- Add sake or broth, bell pepper, mushrooms and pineapple; stir-fry until peppers are crisp-tender, about 2 minutes.
soy sauce, oyster sauce, sesame oil, garlic, fresh ginger, sake, thin strips red bell pepper, thin strips fresh shiitake mushrooms, fresh pineapple, brown rice, water, fresh cilantro
Taken from www.cookbooks.com/Recipe-Details.aspx?id=396117 (may not work)