Prep 15 mins
Cook 20 mins
- 2 tablespoons olive oil
- 1 garlic clove, minced (or as much as you want)
- 2 medium carrots, sliced
- condensed vegetable broth (optional to taste)
- 1 (8 ounce) can pineapple chunks, with juice- don't drain
- 1 -1 1⁄2 cup frozen green soybeans (edamame)
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 1 teaspoon crushed red pepper flakes, to adjust spiciness (less (or more)
- 2 teaspoons black sesame seeds
- Heat the oil in a large skillet over medium-high heat.
- Add garlic and carrots and stir-fry for 4-5 minutes.
- If using the concentrated vegetable broth, sprinkle a few drops and mix inches.
- Add the pineapple with juice.
- Saute on medium-high until juice is almost gone- 5-10 minutes.
- Meanwhile, defrost the frozen soybeans "just enough" by heating them in the microwave, in water to cover, for 1 minute.
- (I'm sure fresh soybeans would be delicious too, but I can't buy them here).
- When the pineapple juice is almost gone, add the soybeans, soy sauce, sesame oil, ginger, and red pepper.
- You may want to add a little more olive oil if the food is starting to stick.
- If you are using concentrated veg. broth, add a few more drops now too.
- Heat 3-5 minutes, until the spices are mixed and the beans are warmed through.
- Add the sesame seeds before serving.
- (If you can't find black sesame seeds, don't worry; the color is more for appearance than taste here).
- Serve over rice. Yum!