Thai Pineapple Stir Fry

I was really craving some Thai food one night, so I decided to try this dish for the first time.  I thought it was really easy to make and tasted really good!  Yum!!  Lots of good flavors in there!  I used a recipe I found in the Happy Herbivore abroad book that we just got, but modified it a bit.  These dishes could definitely be made together, but since it was my first time making them, I wanted to keep them separate to see how it went.  Also, this was just enough for the three of us, so definitely double up if you’re making for more!

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Thai Pineapple Stir Fry

Serves: 2-3

Prep Time: 15 min

Cook Time: 20 min

Ingredients:

4 green onions, sliced

3 garlic cloves, minced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

3.5 – 7 oz of shiitake mushrooms (depending on how much you like)

1 8-oz can diced pineapple (in juice, not syrup) or about 4 rings of fresh pineapple diced

1/2 cup lite coconut milk

1/2 tsp Braggs liquid aminos

Instructions:

Over high heat add a thin layer of water, the garlic, and green onions and water sauté for a minute or two.  Be sure not to let the garlic burn.  Add bell pepper and mushrooms and more water if needed to line the pan.  Continue to cook over high heat until the peppers and mushrooms are slightly tender.  Once peppers start to soften add the pineapple, coconut milk, and Braggs.

 

Chinese Cabbage Stir Fry

Serves: 2-3

Prep Time: 10 min

Cook Time: 20 min

Ingredients:

1 Chinese cabbage, cleaned and chopped

3 garlic cloves, minced

1/4 cup lite coconut milk

1/2 tsp Braggs liquid aminos

1 8-oz can diced pineapple (in juice, not syrup) or about 4 rings of fresh pineapple diced

Instructions:

Over high heat add a thin layer of water and the garlic and water sauté for a minute or two.  Be sure not to let the garlic burn.  Add the Chinese cabbage, the pineapple, coconut milk, and Braggs.  Saute in the pan until the cabbage is wilted and slightly soft.

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