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Pineapple Gung Pao

Ingredients

  • 1 medium  onion — sliced
  • 1 red bell pepper — cut in strips
  • 1 handful  snow peas
  • 1 head  broccoli — cut up
  • 1 cup  mushrooms — sliced
  • 1 cup  bean sprouts
  •  cup  unsalted cashews or other nuts
  • 1 can  pineapple chunks
  • 6 cloves (or less)  garlic — minced
  • 1 tablespoon (heaping)  ginger — minced
  • 4 habenero peppers (or less, if desired) — minced
  • 3 tablespoons  lime juice
  • 2 tablespoons  tamari
  • 1 tablespoon  flour
  1. Pour 4 tablespoons vegetable or peanut oil in wok over med-high heat.
  2. Add onion, bell pepper, snow peas and broccoli. Stir fry for 3 minutes.
  3. Add remaining ingredients in following order, stir-frying 1 min after each addition: Mushrooms and bean sprouts; cashews and pineapple; Habeneros, garlic, ginger, tamari and lime juice.
  4. Stir in flour to thicken. Serve immediately.

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