Prep 15 mins
Cook 15 mins
Technically, this dish isn't a true stir-fry, but the technique is the same. You can use chicken instead of ham, if you prefer, or make a vegan dish with cubes of firm tofu, but these have to be fried up first since they're not pre-cooked like the ham. <br> PROTIP: To speed the sauce thickening, close the lid, but leave a tiny gap at the side so steam can escape. This will heat up the contents of the pan to a higher temperature and the water will boil off faster.
- 1 tablespoon olive oil or 1 tablespoon canola oil
- 3 large carrots, sliced into thin coins
- 1 red onion, chopped into 2cm squares
- 3 sweet bell peppers, chopped into 2 cm squares (multicoloured is prettiest!)
- 2 cups cubed cooked ham or 2 cups cubed chicken or 2 cups cubed firm tofu
- 1 (20 ounce) can pineapple chunks in juice or 1 (20 ounce) can pineapple slices, cut into bite-size pieces
- 2 tablespoons brown sugar, packed
- 1 tablespoon cider vinegar
- 1 tablespoon mustard (Dijon or yellow are fine)
- 1 1⁄2 tablespoons cornstarch, as needed
- Chop all ingredients into bite-sized chunks.
- Heat a large skillet with lid to medium-high.
- To hot skillet, add oil.
- If using chicken or tofu instead of ham, cook these first until chicken is not pink inside and tofu is starting to brown at the edges.
- Add onions and carrots. Sautee until tender, about 5 minutes.
- Add peppers and ham, stirring occasionally until they are heated through.
- Drain pineapple juice into a cup, and add pineapple tidbits to skillet.
- For the sauce, add brown sugar, mustard, and vinegar to the pineapple juice.
- Stir in 1 Tbsp cornstarch, and mix well so there are no cornstarch chunks.
- Add sauce to hot skillet. Stir.
- Cover skillet with lid, leaving a small gap or vent. Simmer until sauce is thickened and glossy.
- If sauce won't thicken, add another 1 1/2 tsp cornstarch, mixing in well.
- Serve over rice or quinoa.