As the 4th of July approached, I realized that my annual hot dog tradition has been put on hiatus. It looked like a golden opportunity to try this recipe. Yes, I'll admit a stir-fry dish does sound unconventional. But why not shake things up a bit? It took several attempts and a lot of research to create this dish. Yet, I can truly say that this recipe is my own creation. My first original allergy-friendly recipe. I hope you enjoy it. Happy July 4th !!
Ingredients:
1 1/2 cups of medium grain brown rice
1 medium red onion
2 cloves of minced garlic
1 cup of whole food's frozen Chinese stir-fry veggies (use broccoli, mushrooms, string beans, carrots- defrosted) [ this product is great, it's very versatile and economical]
1/2 of chopped bok choy
1/2 of chopped red bell peppers
3 chopped scallions
8-16 oz can of chopped pineapple
8 oz of diced tomatoes ( canned or fresh)
1 cup of coconut milk
1 tsp of curry powder
1/4 tsp of cinnamon
1/2 of agave syrup
chopped ginger
* Traditionally this dish calls for soy sauce & sesame oil. The non-vegetarian version use ham, pea and an egg *
(Note: For those with coconut allergies you may omit the coconut milk and the next 3 ingredient. This recipe tastes good either way.)
Step 1. Heat the olive oil in a stir-fry pan or extra-wide skillet. Add the garlic/onion and sauté over medium heat until golden.
Step 2. Add Group 1. Turn the heat up to medium-high and stir-fry for 3 minutes or so, just until the vegetables are tender-crisp.
Step 3. Add Group 2 and continue to stir-fry for just a minute or two, just until the tomatoes soften slightly.
Step 4. Stir in the cooked rice, and then add Group 3. Stir gently until all the ingredients are completely combined.
Serve, and Enjoy^^
Happy Independence Day !!
