Sweet and Spicy Stir-Fry
Serves 4. Recipe is by Brynna Robert, 12, of Metairie, the Louisiana winner in the 2013 nationwide Healthy Lunchtime Challenge.
1 tbl. canola oil, divided
½ fresh pineapple, peeled and sliced
2 medium carrots, sliced on the diagonal
½ cup broccoli florets
1 red bell pepper, seeded and sliced into thin rings
4 cloves garlic, minced
2 tsps. grated fresh ginger
2 cups cooked brown rice
1 (15-oz.) can chickpeas, rinsed and drained
3 scallions, thinly sliced
3 tbls. reduced-sodium soy sauce
1 tbl. chili-garlic sauce (optional)
½ cup coarsely chopped fresh parsley leaves
1 orange, separated into sections
1. In a medium sauté pan over moderate heat, warm 2 teaspoons of the canola oil. Add the pineapple slices and cook until golden and softened, about 3 minutes. Transfer the pineapple to a plate and set aside. Do not clean the pan.
2. In the same pan, warm the remaining 1 teaspoon of oil. Add the carrots and cook for 3 minutes. Add the broccoli, red bell pepper, garlic and ginger and sauté, stirring occasionally, until the vegetables are tender and brown, 3 to 4 minutes.
3. Add the cooked brown rice, chickpeas, scallions, soy sauce, and chili-garlic sauce, if using. Stir and continue cooking for 4 more minutes. Add the parsley and the reserved pineapple and stir to combine. Serve the stir-fry with orange wedges to squeeze juice on top.
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