This recipe was originally posted for Hello Fresh. It is a great recipe for getting some veggies into you after all the holiday sweets and overeating. Most of the work for this recipe is in the cutting of the veggies. After that is done it comes together very quickly.
6 oz. broccoli florets
8 0z. canned pineapple in juice
1 T. cornstarch
1 1/2 T. soy sauce
4 green onions, cut into 1/2" pieces
6 oz. sugar snap peas
1 red bell pepper, cut into thin strips
1 thumb sized piece of fresh ginger, chopped fine
2 cloves of garlic, minced
1/3 c. peanuts
1 c. jasmine rice
2 c. water
Cook rice in water in rice cooker, or bring to a boil in a saucepan and cook for 20 minutes, covered.
While that cooks, place broccoli florets in a saucepan of water, bring to a boil for 3 minutes. Drain.
Drain pineapple juice into a small bowl. Put pineapple and red onion in a dry frying pan on medium high heat. Cook without stirring for 3 minutes. Add oil. garlic, green onions, and ginger. Stir fry for one minute. Add sugar snap peas and cook for another 3 minutes. Add broccoli and cook for 2 minutes. Mix pineapple juice, cornstarch, soy sauce and juice of 1/2 a lime. Add to stir fry ant toss well until bubbling. Serve over rice.