Stir-Fried Pineapple Rice - cooking recipe
Ingredients
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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
Preparation
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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.
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