Alina's Pineapple Overload Stir Fry

In college I ate at Miami's stir fry bar twice a week. I had my choice of about 30 toppings and so I tried all kinds of different combinations. Eventually I realized that my perfect stir fry always has pineapple in it. It's just consistently mouthwateringly delicious.

My meal this week takes it one step further and uses the pineapple juice as the base for the stir fry sauce. The result is succulent, sweet, and secretly healthy.

Total time: 45 minutes. Makes 4-6 servings.

  • 1/2 cup of medium shrimp, tails removed
  • 1/2 lb snow peas
  • 4 carrots, peeled and grated
  • 1 green bell pepper, chopped
  • 1 onion, julienned
  • 5 mushrooms, stems removed and chopped
  • 1 can of pineapple, in its own juice
  • 1 tbsp corn starch
  • 1 cloves garlic, minced
  • 1/4 tsp ginger
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1 tbsp olive oil
  • salt and pepper to taste
After preparing your veggies, heat the oil in a skillet. Add the onion and saute until clear. Add the garlic and saute for 60 more seconds.

Add the snow peas, pepper, shrimp and saute for several minutes, stirring occasionally. Add the ginger, cumin, and chili powder. Separate the pineapple from its juice. Set the juice aside. Add the carrots, mushrooms, and pineapple to the skillet. Saute for several minutes more, stirring occasionally.
While the veggies are sauteing, add the cornstarch to a little cold water and stir to combine it. Whisk the pineapple juice together wtih the cornstarch mix. You might need to add a little water to the juice if you want more sauce.

Pour the sauce into the skillet and stir until it thickens to your desired consistency. Stir everything together. Let it rest for a few minutes and then enjoy!
Adam's taste rating: 3 ladles
Alina's taste rating: 4 ladles
Healthy rating: 5 ladles
Ease of prep rating: 4 ladles
Overall average: 4 ladles


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