Hawaiian Inspired Glazed Veggies Stir-Fry

The combo of vegetables and pineapple in this easy stir-fry makes for a colorful sweet-and-sour dish.

YIELD: 4-6 READY IN: 25mins

INGREDIENTS

2 large carrots, quartered, then cut into 1-inch long pieces
1⁄2 cup red chard, leaves discarded and cut in 1-inch pieces
1 (8 ounce) can sliced bamboo shoots, drained
2 -3 tablespoons water
1 cup fresh pineapple, cut into bite-sized wedges
1 1⁄2 cups broccoli florets
1 1⁄2 tablespoons Coconut Aminos
1/4 teaspoon freshly grated ginger
4 tablespoons pineapple juice

DIRECTIONS

  1. Heat olive oil in a wok over high heat just until smoking point, about 1 minute.
  2. Add carrots and chard; stir-fry 2 minutes.
  3. Add bamboo shoots and cook 1 minute, stirring.
  4. Add water to prevent sticking.
  5. Add pineapple wedges and cook 1 minute.
  6. Stir in broccoli; cook 4 minutes or until bright green.
  7. Combine aminos, ginger, and juice in a small cup.
  8. Add juice mixture to veggies.
  9. Cook 1 to 2 minutes, stirring to coat.

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