Jul 17, 2013 15:55 Sweet and Spicy Stir-Fry Sweet and Spicy Stir-Fry Brynna Robert July 17, 2013 Comments 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.