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

1. In small bowl, combine soy and oyster sauces.
2. Over high heat, heat wok or large heavy skillet (preferably nonstick) until drop of water evaporates on contact.
3. Add sesame oil; heat about 10 seconds.
4. Add garlic and ginger; stir-fry about 10 seconds.
5. 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)