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


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


  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.

PS: If you’ve found this post helpful, please consider supporting my work on this site. It’s so easy–and costs you nothing: Next time you want to buy something from Amazon, simply go to the Amazon site through one of my links or banner ads. No matter what you buy, I’ll get a small commission from your purchase–even if it’s not the item I’m advertising. Again, it adds nothing to your costs. So head to Amazon through one of the ads or affiliate links here (or just click here), and start shopping! Thank you so much for your consideration.
Love Meter
Check this out:  NAG-free Macaroni and Cheese Royale
Side Dish

Give Feedback?