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Spicy Pineapple Stir Fry ~ Sara’s Fresh Fabulous Foods, Nob Hill

March 14, 2010

Spicy Pineapple Stir Fry

Sweet and hot and addictive, just like all good food should be. I designed this in the  mid-80’s for one of Albuquerque’s early vegetarian restaurants. It’s become one of my favorite comfort foods.

For two big bowls:

1 large bunch broccoli
2 thin carrots
4 large green onions
1 c. diced fresh pineapple
1/4 c. finely diced soft candied stem ginger or 3 TBL fresh ginger
1 seeded & finely diced red or green jalapeño
1 seeded & julienned banana pepper
1/4 c. roasted, peeled and chopped hot green chili
1 TBL minced fresh garlic
3 TBL grapeseed oil

Cut broccoli florets into bite-size pieces. Peel and chop broccoli stem the same size.

Slice the carrots thin on the diagonal. If the carrots are young, don’t bother to peel them.

Heat oil in wok or large frying pan. Add chopped ginger, garlic, carrots and green onion. Stir fry a few minutes, until ginger starts to caramelize. Add broccoli, stir to coat with oil, drizzle water over and stir fry 3 minutes.

Add peppers, stir fry an additional 3 minutes.

Serve with brown rice and tamari.

Karen Rivera

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