William Chrisman High School Vegetable Stir-Fry

Ingredients:

• 1 bunch Broccoli florets ( blanched in boiling water for 2 minutes and rinsed in ice water)
• 1 medium sweet potatoes, peeled & julienned
• 8 oz. Baby Bella Mushrooms, quartered
• ¼ large red onion, thinly sliced
• 1 large red pepper, julienned
• 16 ounce can pineapple chunks, drained
• 1 Tablespoon Canola oil
• 1 Tablespoon minced Garlic

Instructions:

1. Heat oil in large, deep skillet on high.
2. Add garlic and saute till golden.
3. Add blanched broccoli, sweet potato, red pepper & onion and stir-fry until vegetables begin to lightly brown and caramelize – approximately 6 minutes.
4. Add pineapple and mushrooms, stir-fry until heated through and mushrooms begin to soften.
5. Add enough sauce to coat vegetable, and serve with cooked brown rice.

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Stir fry sauce

Ingredients:

• 1 ¾ cups pineapple juice
• ¾ cup water
• 1/3 cup low-sodium soy sauce
• 1 ½ Tablespoons sriracha sauce
• 1 Tablespoon brown sugar
• 2 Tablespoons corn starch dissolved in 2 Tablespoons of water

Instructions:

Bring first five ingredients to boil and whisk in corn starch until thickened.