Carrot, Soybean, and Pineapple Stir-Fry

• 2 tablespoons olive oil
• 1 garlic clove, minced (or as much as you want)
• 2 medium carrots, sliced
• condensed vegetable broth (optional to taste)
• 1 (8 ounce) can pineapple chunks, with juice- don't drain
• 1 -1 12 cup frozen green soybeans (edamame)
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon ground ginger
• 1 teaspoon crushed red pepper flakes, to adjust spiciness (less (or more)
• 2 teaspoons black sesame seeds

1. Heat the oil in a large skillet over medium-high heat.
2. Add garlic and carrots and stir-fry for 4-5 minutes.
3. If using the concentrated vegetable broth, sprinkle a few drops and mix inches.
4. Add the pineapple with juice.
5. Saute on medium-high until juice is almost gone- 5-10 minutes.
6. Meanwhile, defrost the frozen soybeans "just enough" by heating them in the microwave, in water to cover, for 1 minute.
7. (I'm sure fresh soybeans would be delicious too, but I can't buy them here).
8. When the pineapple juice is almost gone, add the soybeans, soy sauce, sesame oil, ginger, and red pepper.
9. You may want to add a little more olive oil if the food is starting to stick.
10. If you are using concentrated veg.
11. broth, add a few more drops now too.
12. Heat 3-5 minutes, until the spices are mixed and the beans are warmed through.
13. Add the sesame seeds before serving.
14. (If you can't find black sesame seeds, don't worry; the color is more for appearance than taste here).
15. Serve over rice.
16. Yum!

olive oil, garlic, carrots, condensed vegetable broth, pineapple, soy sauce, sesame oil, ground ginger, red pepper, black sesame seeds

Taken from www.food.com/recipe/carrot-soybean-and-pineapple-stir-fry-128123 (may not work)