Sweet and Spicy Stir-Fry

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.